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Take the loaf of Italian bread and slice it lengthwise, being careful not to cut all the way through, so it remains hinged.

Generously spread the sun-dried tomato pesto on the inside of both halves of the sliced bread.

On one side of the bread, layer the slices of prosciutto, followed by the slices of salami, and then the slices of mortadella.

Place the slices of provolone cheese over the meats, and then add the slices of fresh mozzarella.

Top the cheeses with the sliced roasted red peppers.

Add a layer of fresh arugula on top of the roasted red peppers.

Drizzle olive oil generously over all the layered ingredients.

Carefully close the sandwich firmly.

Wrap the entire sandwich tightly in parchment paper, then wrap it again securely in plastic wrap. Place a heavy object (such as a cutting board or a few heavy books) on top of the wrapped sandwich and press it down for 10 minutes.

Unwrap the pressed sandwich, cut it in half or into individual servings, and serve immediately.


Take the loaf of Italian bread and slice it lengthwise, being careful not to cut all the way through, so it remains hinged.

Generously spread the sun-dried tomato pesto on the inside of both halves of the sliced bread.

On one side of the bread, layer the slices of prosciutto, followed by the slices of salami, and then the slices of mortadella.

Place the slices of provolone cheese over the meats, and then add the slices of fresh mozzarella.

Top the cheeses with the sliced roasted red peppers.

Add a layer of fresh arugula on top of the roasted red peppers.

Drizzle olive oil generously over all the layered ingredients.

Carefully close the sandwich firmly.

Wrap the entire sandwich tightly in parchment paper, then wrap it again securely in plastic wrap. Place a heavy object (such as a cutting board or a few heavy books) on top of the wrapped sandwich and press it down for 10 minutes.

Unwrap the pressed sandwich, cut it in half or into individual servings, and serve immediately.
