Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the rolls. Tear the mozzarella into bite-sized pieces; place in a bowl. Add the vinegar, 2 tablespoons of olive oil (or 4 tablespoons for 4 servings), and up to half the oregano (you will have extra). Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Line a sheet pan with foil. Transfer the halved rolls to the foil, cut side up. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned and crispy around the edges. Remove from the oven. Air Fryer: Cook the rolls at 375°F for 4 to 7 minutes.

To the bowl of marinated mozzarella, add the arugula; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted rolls, Calabrian mayo, prosciutto (tearing into bite-sized pieces before adding), and arugula mixture. Enjoy!