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> 400-500 g of rucola (it will reduce down as you cook it, similar to fresh spinach)
> 1 loaf of ciabatta (at least ten inches by 4 inches. It's also possible to use the small 4in buns, but I find that these are more work), sliced longways.
> 4 Tbl cream cheese
> 1 Tbl butter
> 1 tsp salt, garlic, parsley, oregano, basil; 1/2 tsp white pepper. This is your pizza seasoning base for the rucola spread.
> 50-100 g sliced salami, ham, pepperoni, etc. This is to your taste. For veggie lovers you can opt out of the lunch meats altogether.
> 1 sliced sprig of green onions, 2 medium mushrooms, 1/4 bell pepper, etc. Again this can be to your own preference. Meat lovers can throw the veg our completely if they like, although I would recommend the green onions as they complement the rucola nicely.
> 100 g slice cheese. I like a lighter cheese on mine, but cheddar is always acceptable.