8 slices white or whole wheat sourdough bread
1 cup lightly packed arugula*
1/4 pound thinly sliced provolone cheese, preferably aged
1/4 pound thinly sliced prosciutto or Black Forest ham
3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
Harvest Herb turkey breast
Spread one side of each slice of bread with butter. Place 4 slices buttered-side down and cover with arugula. Scatter half the cheese over arugula. Place prosciutto over cheese.
Evenly distribute turkey over prosciutto. Place remaining cheese over turkey and top with remaining bread, buttered-side up. Heat large heavy skillet over medium heat. Add 1 to 2 sandwiches at a time, cover with smallware lid product and heat until each bottom side turns golden brown. Turn sandwiches over and continue heating until browned. Serve West Coast Harvest Herb Saltimbocca Sandwich on seagreen tableware product.