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