Directions
- 1Cut the crusty roll in half.
- 2Drizzle olive oil inside the roll.
- 3Layer the finocchiona, mortadella, coppa, and prosciutto in the roll.
- 4Add a layer of aged provolone cheese.
- 5Bake the sandwich in a 400°F oven until the cheese is melted.
- 6Spread pesto on top of the melted cheese.
- 7Layer thin sliced tomatoes on top of the pesto.
- 8Season with Molin salt and fresh cracked black pepper.
- 9Add basil leaves and thinly sliced red onions.
- 10Layer fire roasted red peppers and arugula.
- 11Drizzle with olive oil and balsamic glaze.
- 12Cut the sandwich in half and serve.
Ingredients
- 1 crust roll
- 2 tablespoons olive oil
- 6 slices finocchiona
- 6 slices mortadella
- 4 slices coppa
- 4 slices prosciutto
- 4 slices aged provolone
- 4 tablespoons pesto
- 4 slices thin sliced tomatoes
- 1 pinch Molin salt
- 1 pinch fresh cracked black pepper
- 3 basil leaves
- 3 slices thin sliced red onions
- 6 slices fire roasted red peppers
- 1 handful arugula
- 1 tablespoon balsamic glaze
Equipment
knifeovenpizza peelspoon
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