Ham, Parmesan, arugula, cherry tomatoes tartine

For the balsamic vinegar reduction

• Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove.
• At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.
• Heat your broiler in the oven.
• Lightly brush both sides of the bread slices with olive oil. Grill the bread until golden brown, about 2 minutes, then turn and grill the second side about 1 to 2 minutes.
• Mix the cheeses together and season with salt and pepper. Divide this mixture and spread over the 4 slices of bread. warm for 2 minutes in the oven.
• Top each with three slices tomatoes. Divide the arugula onto the tomatoes slices. Sprinkle with salt and cracked black pepper. Drizzle over a little balsamic vinegar reduction. Top each sandwich with two slices of Iberico, Serrano or prosciutto.