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'Pizza' Sandwiches


4 tablespoons extra-virgin olive oil plus additional for drizzling

4 large garlic cloves, pressed

2 6-ounce cans tomato paste

2 teaspoons sugar

1 teaspoon dried oregano

4 ciabatta rolls or other Italian bread rolls, split horizontally

2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels

2 cups arugula or mixed greens (optional)


1. Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.

2. Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt.

3. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool.

DO AHEAD Can be made 1 day ahead. Cover and chill.

4. Spread 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 half; wrap.

Recipe by Maria Helm Sinskey


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