Salt (optional)
2 ounces prosciutto cotto or cooked ham, thinly sliced
3 ounces sopressata, preferably spicy, thinly sliced
2 ounces mortadella, thinly sliced
6 ounces marinated artichoke hearts, barley or prepared, well drained
1 large red pepper, roasted, peeled, pitted, in wide slices, fresh or cracked
A large handful of arugula leaves
3 tablespoons extra pure olive oil
1. Cut sun-dried tomatoes, cherry tomatoes and olives coarsely. Cut the bread horizontally.
2. Spread pesto on the cut side of the bottom half. Cut the mozzarella about ¼ inches thick and cover the bottom half with slices. If mozzarella is unsalted, you can season it with a little salt. Spread tomato mixture on top of cheese. Layer ham, sopressata and mortadella on top. Place artichoke hearts, then strips of red pepper over the meat. Sprinkle arugula on top.
3. Coat the top cut side of the bread with olive oil. Place on top of the sandwich and press down. Wrap sandwich tightly in foil, preferably heavy, and press again. Set aside 1 to 2 hours before serving
To serve, turn it out and cut it into sections on a plate or a plate.
Note: replace a large portobello mushroom cap, brushed with oil, fried and seasoned with salt and pepper for the delicacy for a vegetarian sandwich. Vegan? Also replace the mozzarella with firm tofu.