Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl toss with oil and salt and pepper to taste. Halve focaccia horizontally and spread bottom half with olive mixture. Top olive mixture with mozzarella, prosciutto, arugula, and remaining focaccia half. Press focaccia gently and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches diagonally in half and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day. Makes 6 sandwiches. Gourmet July 1997 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (966g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1670 (71%)|
|Amt Per Serving||% DV|
|Total Fat 185.6g||247 %|
|Saturated Fat 62.4g||312 %|
|Monounsaturated Fat 74.4g|
|Polyunsanturated Fat 38.4g|
|Cholesterol 388.8mg||120 %|
|Sodium 5186.3mg||179 %|
|Potassium 2283.9mg||60 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 19.1g|
|Protein 153.1g||219 %|
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Calories per serving: 2368
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