Salt (Optional)
2 ounces of ham and cotto or thinly sliced cooked ham
3 ounces of sopressata, preferably spicy, thinly sliced
2 ounces thinly sliced mortadella
6 ounces of marinated artichoke hearts, in jar or prepared, well drained
1 large red pepper, roasted, peeled, without core, in large slices, fresh or in jar
A large handful of arugula leaves
3 tablespoons of extra virgin olive oil
1. Chop the sun-dried tomatoes, cherry tomatoes and olives. Cut the bread horizontally.
2. Spread the pesto on the cut side of the bottom half. Cut the mozzarella about ¼ inch thick and cover the bottom half with slices. If the mozzarella has no salt, season it with a little salt. Spread the tomato mixture over the cheese. Layer of ham, sopressata and bologna on top. Place the artichoke hearts and strips of red pepper over the meat. Spread the arugula on top.
3. Brush the cut top of the bread with oil. Place on top of the sandwich and press down. Wrap the sandwich tightly in foil, preferably reinforced, and press it again. Allow 1 to 2 hours before serving
4. To serve, unwrap and cut into sections on a board or platter.
Note: For a vegetarian sandwich, replace the cold meats with 5 large caps of portobello mushrooms, greased with oil, grilled and seasoned with salt and pepper. Vegan? Also replace the mozzarella with firm tofu.