Salumeria Panino

• Four 4-to-5-inch squares rosemary focaccia (if you want to make your own, see the recipe in La Cucina di Lidia)
• 4 ripe plum tomatoes, sliced 1/2 inch thick
• 1 pound fresh mozzarella, cut into 16 slices
• 12 fresh basil leaves, shredded
• 2 tablespoons good-quality balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 8 to 10 ounces prosciutto, sliced
• (about 12 slices in all)

1. Preheat oven to 300 degrees F. Slice focaccia in half crosswise, and put on a baking sheet.
2. Warm in the oven while you prepare the sandwich filling.
3. Gently toss together the plum tomatoes, mozzarella, basil, vinegar, oil, and salt in a bowl.
4. Put the bottom half of each piece of focaccia on your work surface, and layer sandwiches as follows.
5. Drizzle focaccia with some of the juices from the tomato mixture.
6. Layer with a slice of prosciutto, then layer with the slices of tomatoes.
7. Follow with another slice of prosciutto, then the slices of mozzarella, then the remaining prosciutto.
8. Drizzle cut sides of the tops of the focaccia with remaining juices from the tomato bowl, and set atop the sandwiches.
9. Cut in half and serve.

rosemary, tomatoes, mozzarella, basil, balsamic vinegar, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/salumeria-panino-385212 (may not work)