Prosciutto Riserva on Roasted Shallot Olive Focaccia Recipe | Boar's Head
Deliciously different, this sandwich is perfect for a quick lunch or dinner.
Ingredients
- 1 each Rosemary shallot focaccia
- 2 tbsp Pepperhouse Gourmaise
- 0.25 cup Fresh Arugula
- 0.25 oz Cuban peppers
- 12 slices Boar's Head® Prosciutto Riserva Stradolce PS
- 2 tbsp Mixed olive relish
- 4 slices Boar's Head Asiago Cheese
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