• Wash and dry produce.

• Halve ciabattas; toast until golden if desired. Thinly slice mozzarella into four rounds (eight rounds for 4 servings).

• In a medium bowl, toss mixed greens with a large drizzle of olive oil (4 tsp for 4) and vinegar to taste. Season with salt and pepper.

• Spread jam onto cut sides of ciabattas. Fill with prosciutto, mozzarella, and a bit of salad.

• Cut sandwiches on a diagonal if desired. Serve with remaining salad on the side.