2 ounces prosciutto cotto or boiled ham, sliced skinny
three 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 extensive slices, recent or jarred
A giant handful arugula leaves
three tablespoons additional virgin olive oil
1. Coarsely chop sun-dried tomatoes, cherry tomatoes and olives collectively. Slice the bread by way of horizontally.
2. Spread 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 want to season it with slightly salt. Spread 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.
three. Brush prime lower aspect of bread with olive oil. Place on prime of sandwich and press down. Tightly wrap sandwich in foil, ideally heavy obligation, and press down on it once more. Set apart 1 to 2 hours earlier than serving
four. To serve, unwrap and lower into sections on a board or a platter.
Note: 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? Also substitute the mozzarella with agency tofu.