4 round crusty rolls, plain Kaiser rolls will do
3/4 pound provolone cheese, sliced
1/2 pound prosciutto di Parma, available at the deli counter or in pre-sliced imported packages near deli case at the grocery store
1 cup arugula
8 hot pepperoncini peppers or 8 large pitted green olives
4 12-inch bamboo skewers
To make the panini, split rolls and cover with provolone. Top with a few pieces of arugula and 2-3 thin slices of prosciutto di Parma. Set the top in place and press down. Cut panini into eight small cubes or grill to toast the panini, then cut. Stack eight panini pieces on each stick, threading two hot peppers or two jumbo olives in among the panini pieces as you work. Repeat to make four panini-stacked sticks.