Cat Cora says: This recipe is fast and easy and luxurious and satisfying. For me, it’s a fallback dinner-something I can make much faster than the time it takes to have a pizza delivered. It’s also perfect picnic food, packed in a basket with a bottle of wine, and terrific at a tailgating party, or as an appetizer. If you leave out the truffle oil, the sandwich is still delicious, but doesn’t have the same flair. Long, flat ciabatta loaves can be hollowed out quite easily. Before I start layering, I divide the ingredients into two equal amounts, so neither sandwich is shortchanged.

2 ciabatta loaves, 12-14 inches long
2 tsp. best-quality-extra-virgin olive oil
8 oz. prosciutto, thinly sliced
1 1/2 C. baby arugula
6 oz. Parmesan cheese, thinly sliced or shaved
2 tsp. truffle oil

Cut the ciabatta loaves in half lengthwise. With a big spoon or your fingers, hollow out both halves of each loaf, leaving a shell approximately 1 inch thick. (Stash the ciabatta innards in a resealable plastic bag in your freezer and use them when you need bread crumbs.) With a brush, very lightly coat the insides of the hallowed-out loaves with olive oil. Or, if you don’t have a brush, pour the oil into a small bowl and use a spoon to dribble it onto the bread.
Layer half the prosciutto, arugula, and cheese in each hollowed-out loaf. With a spoon, drizzle the truffle oil over the meat, greens, and cheese. Replace the top half of each loaf and slice into rectangular sandwiches, each about 2 inches wide. Serve or wrap in foil for a picnic.