Today for lunch I procured a baguette, prosciutto crudo, and fresh mozzarella (only a step off from the burrata that is creamily good). I split the baguette open, slathered on some olive tapenade and added the goodies above, along with a few tomato slices, to create a nice hearty sandwich (panino), reminscent of Italy's finest. It's not quite the same as eating a sandwich in Italy, but almost as good....
