[ad_1]
Salt (optional)
2 ounces of prosciutto cotto or boiled ham, thinly sliced
3 ounces of sopressata, preferably spicy, thinly sliced
2 ounces of mortadella, thinly sliced
6 ounces of marinated or prepared artichoke hearts, well drained
1 large red bell pepper, roasted, peeled, cored, in large slices, fresh or in a jar
A large handful of arugula leaves
3 tablespoons of extra virgin olive oil
1. Roughly chop the sun-dried tomatoes, cherry tomatoes and olives together. Slice the bread horizontally.
2. Spread the pesto on the cut side of the bottom half. Slice the mozzarella about ΒΌ inch thick and cover the bottom half with slices. If the mozzarella is not salty, you may want to season it with a little salt. Spread the tomato mixture over the cheese. Layer the ham, sopressata and mortadella. Place the artichoke hearts, then the red pepper strips on the meats. Spread the arugula on top.
3. Brush the top of the bread with olive oil. Place on the sandwich and press. Wrap the sandwich tightly in foil, preferably heavy duty, and press down again. Reserve 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 cuts with 5 large caps of portobello mushrooms, brushed with oil, grilled and seasoned with salt and pepper. Vegan? Also replace the mozzarella with firm tofu.
[ad_2]
Source link