Summer is the perfect time to be grilling, says Paolo Vasapolli, executive chef in Food and Catering Services.

“Canadian winters are long,” he says. “We have to enjoy being outside while we can.”

Plus, he adds, preparing meal on the barbecue keeps the heat outdoors, where it belongs. He offers this recipe for an upscale alternative to a hamburger or hotdog:

Grilled Focaccia Sandwich

Ingredients

• 14 oz. (400 g) pizza dough
• a small bunch of arugula
• 1 lemon, halved
• 3 tbsp. (45 ml) extra virgin olive oil
• salt to season
• 4 - 5 slices prosciutto, thinly sliced
• shavings of Parmesan cheese

Directions

Stretch the dough. Place the dough on a hot barbeque. Cook for approximately 4 to 5 minutes on each side or until brown on both sides.

Place arugula in a bowl and mix with freshly squeezed lemon juice, olive oil and salt.

Lay the dough flat on a plate and layer with prosciutto, arugula and Parmesan cheese. Fold the focaccia and serve like a sandwich.