Ingredients:

  • 1 large loaf (12x8 inch) authentic Italian focaccia bread
  • 3 tbsp extra virgin olive oil
  • 6 oz prosciutto di Parma, thinly sliced
  • 4 oz mortadella with pistachios, sliced
  • 8 oz fresh mozzarella or stracciatella cheese
  • 1 large heirloom tomato, sliced thin
  • 2 cups baby arugula
  • 1 tbsp fresh lemon juice
  • 1/4 cup basil pesto
  • 2 tbsp pickled Calabrian chilies

Instructions:

  1. Slice the focaccia loaf horizontally. To create a shattering crust, place the halves cut-side down in a dry skillet over medium heat for 2 minutes until lightly toasted.
  2. In a small mixing bowl, toss the baby arugula with fresh lemon juice to brighten the greens and provide acidity to balance the fats.
  3. Spread a thin layer of basil pesto on the bottom half of the focaccia to create a structural barrier against moisture.
  4. Layer the prosciutto di Parma in ribbons rather than flat sheets to incorporate air, followed by the mortadella slices.
  5. Add the fresh mozzarella or stracciatella, followed by the heirloom tomato slices and the lemon-tossed arugula.
  6. Top with pickled Calabrian chilies and a drizzle of extra virgin olive oil. Close the sandwich, press lightly with parchment paper, and slice into four portions.