Parmesan, Prosciutto and Arugula Sandwich

2 ciabatta loaves, 12-14 inches long2 tablespoons top-quality extra-virgin olive oil8 ounces prosciutto, thinly sliced1 1/2 cups baby arugula6 ounces parmesan cheese, thinly sliced or shaved2 tablespoons truffle oilCut the ciabatta loaves in half; with a big spoon or your fingers hollow out the top and bottom halves of each loaf, leaving a shell about 1 inch thick. (Stash the ciabatta innards in a resealable plastic bag in your freezer and use them when you need bread crumbs.)With a brush, very lightly coat the insides of the hollowed-out loaves with olive oil. If you don't have a brush, pour the oil into a small bowl and use a spoon to dribble it onto the bread.Layer half the prosciutto, argula and cheese in each hollowed out loaf With a spoon, drizzle the truffle oil over the meat, greens and cheese. Replace the top half of each loaf and slice in half, then slice each half into rectangular finger sandwiches each about 1 1/2 inches wide.Serves 16.Nutrition values per serving: 152 calories, 8 g fat (3 g saturated), 11 g carbohydrates, 1 g fiber, 9 g protein, 19 mg cholesterol, 611 mg sodium.Adapted from "Cooking From The Hip" by Cat Cora (2007 Houghton-Mifflin, $30)