tablespoons extra-virgin olive oil plus additional for drizzling
large garlic cloves, pressed
6-ounce cans tomato paste
teaspoon dried oregano
ciabatta rolls or other Italian bread rolls, split horizontally
8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of
cups arugula or mixed greens (optional)
4 tablespoons oil and garlic in small saucepan. Stir over medium heat until
garlic is golden, about 1 minute.
pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon
3. Return pan to heat; cook until tomato spread is bubbling, 2 to 3
minutes. Remove from heat. Cool.
DO AHEADCan be made 1 day ahead.
Cover and chill.
1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese
slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and
pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in