Rustic Ciabatta Sandwich with Sun-dried Tomato & Basil

INGREDIENTS

For the ciabatta

• 1,000 gr. Extra Rustic
• 20 gr. salt
• 30 gr. yeast
• 40 gr. olive oil
• 750 gr. water

For the filling

• sun-dried tomato and basil cream mix
• thinly-sliced prosciutto
• fresh arugula leaves
• Parmesan shavings
• coarsely-ground pepper
• balsamic cream (optional)
• fresh olive oil (drizzling)

For the sun-dried tomato and basil mix

• 200 gr. finely-chopped sun-dried tomatoes (strained from their oil)
• 1 tsp. pesto
• 1 tbsp tomato paste
• 100-150 gr. olive oil or the strained oil from the sun-dried tomatoes
• 2 tbsp. pine nuts, 1 ½ tbsp grated Parmesan. or Pecorino type Amfilochia’s cheese (both finely grated)
• a pinch of oregano
• 1-2 pinches of crystalline sugar
• coarsely-ground pepper

INSTRUCTIONS

For the sun-dried tomato and basil mix

• Place all the ingredients into a blender and blend until uniform

For the sandwiches

• Cut the bread, but not right through (we recommend the smile technique)
• On the top and bottom of the bread spread the aromatic sun-dried tomato mix (not more than 50 gr.)
• Then roughly add the arugula leaves.
• On top of the arugula add 1-2 slices of the lightly folded prosciutto to add volume and height
• Lastly, drizzle the prosciutto with fresh olive oil and season with coarsely-ground pepper and place the Parmesan shavings lengthwise
• If desired, add balsamic cream streaks running lengthwise along the sandwich