Italian Ciabatta Sandwich with Prosciutto and Tomato Olive Bruschetta

1.Preheat your oven to 350°F (175°C).

2.Slice the ciabatta rolls in half horizontally and place them on a baking sheet, cut side up.

3.Drizzle a little olive oil over the cut sides of the ciabatta rolls and sprinkle with salt and pepper.

4.Toast the ciabatta rolls in the preheated oven for about 5-7 minutes, or until they are lightly golden and crispy.

5.While the rolls are toasting, prepare the filling. In a bowl, combine the tomato olive bruschetta with lemon juice and a pinch of salt and pepper to taste.

6.Once the ciabatta rolls are toasted, remove them from the oven and layer the bottom half of each roll with slices of fresh mozzarella.

7.Next, add the prosciutto on top of the mozzarella slices, followed by a generous spoonful of the tomato olive bruschetta mixture.

8.Top the bruschetta with a handful of fresh arugula for a peppery crunch.

9.Drizzle a little more olive oil over the arugula, if desired, and then place the top half of the ciabatta roll on the sandwich.

10.Press down gently to secure the sandwich and cut it in half if desired. Serve immediately.