Salt (optionally available)
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 purple bell pepper, roasted, peeled, cored, in large slices, contemporary or jarred
A giant handful arugula leaves
3 tablespoons additional virgin olive oil
1. Coarsely chop sun-dried tomatoes, cherry tomatoes and olives collectively. Slice the bread by horizontally.
2. Spread pesto on minimize aspect of the underside half. Slice the mozzarella about ¼-inch thick and canopy backside half with slices. If mozzarella is unsalted you would possibly wish to season it with a bit of salt. Spread tomato combination on prime of cheese. Layer ham, sopressata and mortadella on prime. Place artichoke hearts, then strips of purple pepper over the meats. Scatter arugula on prime.
3. Brush prime minimize 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. Set apart 1 to 2 hours earlier than serving
4. To serve, unwrap and minimize 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 change the mozzarella with agency tofu.