An Italian Sandwich
1 large sturdy baguette shaped roll
4 to 5 slices imported Italian prosciutto, about 1/8 pound
2 ounces fresh bocconcini, thickly sliced, drained on tea towels
extra virgin olive oil
fresh ground black pepper
4 whole basil leaves
Cut the roll in half horizontally. Arrange the prosciutto on the bottom half of the roll. Top the prosciutto with the sliced mozzarella.
Drizzle some olive oil over the cheese and grind black pepper on top. Arrange basil leaves over it all and cover with the top of the roll.
Makes 1 big panino.