Ingredients
3 large celery ribs
3/4 c. pitted mixed black and green olives
3 tbsp. Chopped flat-leaf parsley
1 1/2 tbsp. coarsely chopped capers
1/4 c. plus 1/2 tablespoon extra-virgin olive oil
6 6-inch-long hero rolls
12 large arugula leaves
3/4 lb. thinly sliced prosciutto
3/4 lb. fresh lightly salted mozzarella
3 large tomatoes
3/4 c. thinly sliced pickled peppers
Preparation
Step 1Preheat the oven to 425°F. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.Step 2Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.Step 3Make Ahead: The relish can be refrigerated for up to 3 days.
Kiesel’s hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite. For Rob, who developed a taste for strong, salty flavors as a child visiting the countries of the Mediterranean, the olives and capers are a wonderful addition.
