Italian Ciabatta Sandwich	From the galley of Marie Yates, Prego
One loaf Ciabatta bread One large mozzarella ball, sliced One large tomato, sliced Mix of Italian cold cuts Handful of Arugula Olive tapenade (store bought) Olive oil Salt & Pepper		Slice bread in half lengthwise as if to make one sandwich Spread both halves with tapenade To the bottom loaf of bread, add sliced mozzarella, sliced tomato and cold cuts Top with arugula, drizzle a little olive oil, add salt and pepper Add top of bread to bottom, press down slightly, cut in 4 pieces Wrap tightly in saran wrap and go sailing.
	Serves 4 Chef Marie submits this really galley-friendly gem from her cooking class in Tuscany, Italy.