4 thick slices fresh multi-grain bread (or two such rolls, sliced in half)
1 handful fresh arugula
4-6 best quality grilled and marinated artichokes (stem and heart); halved
4-6 oil-packed sundried tomatoes, slightly drained
salt and pepper, to taste
4 slices mozzarella di bufala
best quality olive oil (something with a real olive or peppery tinge is great)
On one slice of bread, layer half of the arugula, artichokes and sundried tomatoes. There should still be enough oil on the tomatoes that it spreads over the veggies and into the bread. Sprinkle with salt and pepper. Lay half of the mozzarella on top, drizzle lightly with good olive oil, and top with remaining slice of bread.
Repeat with the remaining ingredients to make the second sandwich.
Wrap in foil, parchment, a napkin, whatever, so you don’t lose any of the veggies, cheese or oil. Have extra napkins on hand!