Toast the bread: Heat a skillet over medium heat. Brush the cut sides of the ciabatta rolls with olive oil and toast face down for 2 minutes until golden.
Flavor the crust: Remove the bread from the skillet and immediately rub the warm, toasted sides lightly with the cut halves of the fresh garlic clove.
Layer the cheese and meat: Place thick slices of fresh mozzarella on the bottom half of each roll. Top with the prosciutto, folding the meat into ribbons rather than laying it flat.
Add vegetables: Scatter the chopped sun-dried tomatoes over the meat, then pile on a generous handful of fresh arugula.
Finish and serve: Drizzle the balsamic glaze over the greens, add cracked black pepper, close the sandwich, and slice in half with a serrated knife.
