2 ounces ham cotto or cooked ham, thinly sliced
3 ounces sopressata, preferably picante, thinly sliced
2 ounces mortadella, thinly sliced
6 ounces marinated artichoke hearts, jared or cooked, well drained
1 large red pepper, roasted, peeled, pitted, in wide slices, fresh or in glasses
A large handful of arugula will do
3 tablespoons of extra virgin olive oil
1. Roughly chop sun-dried tomatoes, cherry tomatoes and olives. Cut the bread horizontally.
2. Spread the pesto on the cut side of the lower half. Cut the mozzarella about ¼ inch thick and cover the bottom half with slices. If mozzarella is unsalted, you can season it with a little salt. Spread the tomato mixture on the cheese. Place the ham, sopressata and mortadella on top. Place artichoke hearts and then strips of red pepper over the meat. Scatter rocket on top.
3. Brush the top of the bread with olive oil. Place on the sandwich and press down. Tightly wrap the sandwich in foil, preferably heavy-duty, and press down again. Set aside 1 to 2 hours before serving
4. Unpack and cut into sections for serving on a board or platter.
Note: For a vegetarian sandwich, replace the deli meat with 5 large portobello mushroom caps coated in oil, grilled, and seasoned with salt and pepper. Vegan? Also replace the mozzarella with firm tofu.