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Air-dried beef with peppery arugula and Parmigiano shavings in a roll is lean Italian elegance. This high protein salad-style mediterranean sandwich is ideal for clean eats and calorie deficit goals.
1. Slice both ciabatta rolls horizontally and warm them gently for 2 minutes in a preheated oven at 350°F to achieve a crispy exterior while preserving moisture inside.
2. Arrange the bresaola slices evenly on the bottom halves of the rolls, ensuring they cover the surface for balanced flavor in every bite.
3. Mound fresh arugula on top of the bresaola, distributing it to maintain a peppery crunch and vibrant texture throughout the sandwich.
4. Shave Parmigiano-Reggiano cheese with a vegetable peeler and layer it over the arugula to provide nutty, savory notes and contrast.
5. Whisk olive oil, lemon juice, and black pepper in a small bowl, then drizzle the mixture over the layered ingredients. Close each sandwich carefully, pressing gently to hold the filling, and serve immediately while the bread is still freshly warm.
