Salt (optional)

2 ounces prosciutto cotto or boiled ham, sliced thin

3 ounces sopressata, preferably picante, sliced thin

2 ounces mortadella, sliced thin

6 ounces marinated artichoke hearts, jarred or prepared, well-drained

1 large red bell pepper, roasted, peeled, cored, in wide slices, fresh or jarred

A big handful arugula leaves

3 tablespoons extra virgin olive oil

1. Coarsely chop sun-dried tomatoes, cherry tomatoes and olives together. Slice the bread through horizontally.

2. Spread pesto on cut side of the bottom half. Slice the mozzarella about ΒΌ-inch thick and cover bottom half with slices. If mozzarella is unsalted you might want to 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 meats. Scatter arugula on top.

3. Brush top cut side of bread with olive oil. Place on top of sandwich and press down. Tightly wrap sandwich in foil, preferably heavy duty, and press down on it again. Set aside 1 to 2 hours before serving

4. To serve, unwrap and cut into sections on a board or a platter.

Note: For a vegetarian sandwich, substitute 5 large portobello mushroom caps, brushed with oil, grilled and seasoned with salt and pepper for the deli meats. Vegan? Also replace the mozzarella with firm tofu.