8 slices prosciutto
1 tablespoon Filippo Berio extra-virgin olive oil
1 zucchini, cut into 8 thin lengthwise slices
1 summer squash, cut into 8 thin lengthwise slices
8 slices salame
8 slices provolone cheese
Cook the prosciutto in a sauté pan with the olive oil until it begins to crisp. Remove and drain the slices on a paper towel.
Build 4 sandwiches using 1 slice of zucchini, topped with 2 slices of prosciutto, then a slice of summer squash, then 2 slices of salame, another slice of zucchini, 2 slices of provolone, and finally, another slice of summer squash.
Drizzle the top of each sandwich with a little olive oil and serve with a knife and fork.
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