This is one of my personal favorites, especially for entertaining. You can cut these sandwiches as big or small as you please and we serve them as an appetizer at almost every party. Don’t like arugula? You can easily remove for a picky eater or even swap out with spinach. I personally love the peppery punch of the arugula and I think you will too!
Proscuitto di Parma (you can buy this pre packages but I prefer it sliced fresh from the deli)
1lb sliced sharp provolone (NOT smoked)
1 carton prewashed arugula
Fig jam (I like organic- linked below)
I generally use store bought dough for this recipe because who really has time to wait for dough to rise? Trader Joes has a great herb dough and Whole foods has a whole wheat dough in the pizza section. If you can find multigrain dough, that is my absolute favorite for this recipe. Whether you are making your own dough or buying from the store, it will need to be room temperature and risen when you bake it.
In a large well-oiled pizza pan, spread out the dough as much as you can so that all areas are even, with no holes! Take your fingers and press into the dough to make little divets. Drizzle the top of the dough with olive oil and sprinkle with salt.
Bake in the oven on 425 for 10 minutes or until your dough is golden brown.
Once your focaccia is cooked and cooled, slice is lengthwise to create one giant top and bottom to your sandwich.
Brush the bottom half of your sandwich with a light layer of fig jam.
Add arugula to cover the bottom
Drizzle olive oil on top of arugula and spinkle with salt and pepper
Add a layer of prosciutto and lastly add a layer of provolone slices.
Add top layer of focaccia, slice to desired size and serve!
You may want to double this recipe because they seriously fly off the platter. Also, in my opinion this makes a great leftover. Arugula is one of the few greens that tastes great wilted hot or cold in a sandwich (or pizza)!