Artichoke and Prosciutto Panini


  1. 4 ciabatta rolls or 6-inch-long baguette rolls, halved lengthwise
  2. 1/4 cup extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1/2 pound sliced prosciutto
  5. One 8-ounce jar artichoke hearts, drained and flattened slightly
  6. 8 arugula leaves


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