2 ounces prosciutto cotto or boiled ham, sliced thin
3 ounces sopressata, preferably picante, thin thin
2 ounces mortadella, thin thin
6 oz Marich Articok Heart, wringed or ready, well drained
1 large red bell pepper, roasted, peeled, core, in broad slices, fresh or jug
A large handful turns out to be arugula
3 tablespoons extra virgin olive oil
1. Cut sun-dried tomatoes, cherry tomatoes and olives together. Slice the bread horizontally.
2. Spread the pesto on the slit of the lower half. Cover the mozzarella about 6-inches thick and slice in half. If the mozzarella is unsalted, you can season it with a little salt. Spread tomato mixture on top of the cheese. Layer ham, sopressata and mortadella on top. Place artichoke hearts, then strips of red pepper on top of the meat. Scatter arugula on top.
3. Brush the top cut side of the bread with olive oil. Place on top of the sandwich and press. Wrap the sandwich tightly in foil, preferably heavy duty, and press down again. Set 1 to 2 hours before serving
4. To serve on a board or a plate, unscrew and chop.
Note: For a vegetarian sandwich, substitute for 5 large Portobello mushroom caps, brushed with oil, grilled and seasoned for meat seasoned with salt and pepper. Vegetarian? Also replace mozzarella with firm tofu.