Petite Prosciutto And Cheese Sandwiches

• 6 pieces thinly sliced prosciutto
• 12 1/2 inch baguette slices
• small fresh basil leaves, enough for each sandwich
• baby arugula leaves for each sandwich
• Select Pepato, Fontinella, Montasio, or Provolone cheese slices, I prefer cheese shaved with a vegetable peeler
• EVOO, cracked pepper, and oil cured olives for garnish
• optional ground red pepper flakes to sprinkle
• halved tomatoes to rub over bread

1. Everything can be prepared ahead of time, packaged for travel in a cooler. Ready for each guest to prepare their own sandwiches the ingredients are all pre-sliced easy to handle and they can season with oil and pepper when assembled.
2. Each person squishes a tomato over and rubs the juices over the bread slices, add a slice of cheese, piece of prosciutto, more cheese, a basil leaf, drizzle of oil and a touch of pepper, top with another tomato bread...
3. Serve with assorted olives and a good wine.
4. Exported from MasterCook
5. My Cookbook

fresh basil, baby arugula, pepato, cracked pepper, ground red pepper, tomatoes

Taken from food52.com/recipes/12648-petite-prosciutto-and-cheese-sandwiches (may not work)