2 ounces prosciutto cotto or boiled ham, sliced skinny
3 ounces sopressata, ideally picante, sliced skinny
2 ounces mortadella, sliced skinny
6 ounces marinated artichoke hearts, jarred or ready, well-drained
1 massive crimson bell pepper, roasted, peeled, cored, in large slices, contemporary or jarred
A giant handful arugula leaves
3 tablespoons further virgin olive oil
1. Coarsely chop sun-dried tomatoes, cherry tomatoes and olives collectively. Slice the bread via horizontally.
2. Unfold pesto on lower aspect of the underside half. Slice the mozzarella about ¼-inch thick and canopy backside half with slices. If mozzarella is unsalted you may wish to season it with slightly salt. Unfold tomato combination on prime of cheese. Layer ham, sopressata and mortadella on prime. Place artichoke hearts, then strips of crimson pepper over the meats. Scatter arugula on prime.
3. Brush prime lower aspect of bread with olive oil. Place on prime of sandwich and press down. Tightly wrap sandwich in foil, ideally heavy responsibility, and press down on it once more. Put aside 1 to 2 hours earlier than serving
4. To serve, unwrap and lower into sections on a board or a platter.
Word: For a vegetarian sandwich, substitute 5 massive portobello mushroom caps, brushed with oil, grilled and seasoned with salt and pepper for the deli meats. Vegan? Additionally substitute the mozzarella with agency tofu.