8 sandwich rolls (3 oz. each)
12 ounces thin-sliced Spanish cured ham or prosciutto
4 ounces Manchego cheese (see notes), thinly sliced, or parmesan cheese, shaved
4 cups arugula leaves or salad greens (about 4 oz.), rinsed and crisped
Slice rolls in half horizontally and spread top halves generously with tomato jam. On bottom half of each roll, equally layer ham, cheese, and arugula leaves. Place top of roll on filling.