Margherita^®

Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

A toasted ciabatta roll piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto, and finished with a garlic aioli.

¼		pound Margherita® Prosciutto, sliced
1		Tuscan ciabatta roll, sliced in half
2		ounces fresh baby arugula
1		beefsteak tomato or in-season yellow/red heirloom tomatoes (3-4 slices)
½		cup dry yellow polenta
½		cup fresh grated Parmesan cheese
1		tablespoon olive oil
2		tablespoons garlic aioli (to make: combine 3 mashed cloves of garlic, 1 teaspoon fresh oregano, 3 teaspoons lemon juice (fresh if possible), 4 tablespoons mayonnaise, 1 teaspoon extra virgin olive oil, and a dash of salt and pepper)

1.		In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
2.		Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
3.		Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
4.		Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
5.		Add baby arugula then polenta-parmesan crusted tomatoes.
6.		Top with sliced Margherita® Prosciutto, close with top half of bread and serve.