This sandwich, perfect for a school lunch, is the favorite creation of Luca Trabocchi, son of Washington, D.C. chef Fabio Trabocchi. Read more about how the father and son use the kitchen to teach life lessons and bond together.
1 baguette, or ciabatta, or other rustic bread roll, cut in half
2 tablespoons extra virgin olive oil
4 ounces Prosciutto di Parma, very thinly sliced
1 large heirloom tomato, cut across the equator in ¼” thick slices
1 cup baby arugula or baby spinach, washed and dried in a salad spinner
6 black olives such as Kalamata, pitted and cut in half lengthwise
½ pound smoked Scamorza cheese, thinly sliced
Kosher salt
Directions
Preheat the oven to 400°.
Drizzle olive oil on both slices of the bread and transfer to a baking sheet. Toast for 10 to 15 minutes in the oven, turning once, until golden and crisp but still soft inside.
In a small bowl, season the arugula lightly with salt, and then drizzle with extra virgin olive oil just to coat.
Top the bottom half of the bread with the prosciutto slices, the sliced tomato, the arugula or spinach, the black olives and then the sliced scamorza.
Turn on the broiler. Broil the sandwiches for about 2 minutes, shifting the pan occasionally, until the cheese is bubbling.
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