Italian Deli Triple-Layer Sandwich

• •12 slice Italian bread or ciabatta (sturdy, thick-sliced)
• •1 cup Pesto (store-bought or homemade)
• •12 slice Provolone cheese
• •8 oz Genoa salami (thinly sliced)
• •8 oz Mortadella (thinly sliced)
• •4 oz Prosciutto (thinly sliced)
• •8 Fresh mozzarella (sliced)
• •1 jar Roasted red peppers (drained and patted dry, sliced)
• •2 cup Arugula
• •2 piece Roma tomatoes (thinly sliced)
• •1 piece Red onion (thinly sliced)
• •2 tbsp Olive oil (for drizzling)
• •2 tbsp Balsamic glaze (for drizzling (optional))

Instructions

1. 1

   Lay out 3 slices of bread for each sandwich (you'll need 12 slices for 4 sandwiches, with 3 layers each). If using a larger loaf like ciabatta or focaccia, you may slice it horizontally into three layers per sandwich.

2. 2

   On the bottom slice of bread for each sandwich, spread a generous layer of pesto. On the middle slice, spread a thinner layer of pesto or a light drizzle of olive oil.

3. 3

   Assemble the first layer: On the bottom pesto-spread slice, arrange 3 slices of Provolone cheese, followed by a generous amount of Genoa salami (about 2 oz per sandwich). Top with a few slices of tomato and some red onion.

4. 4

   Assemble the second layer: Carefully place the middle bread slice on top of the first layer. Add slices of mortadella (about 2 oz per sandwich), 2 slices of fresh mozzarella, and a portion of the roasted red peppers.

5. 5

   Assemble the third layer: Place the top bread slice on the middle layer. Finish with the delicate prosciutto (about 1 oz per sandwich) and a handful of fresh arugula. Drizzle with a little olive oil and balsamic glaze if using.

6. 6

   Gently press down on each assembled sandwich to compact the layers. For best results, wrap the sandwiches tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) with a heavy object on top (like a cutting board with a few cans) to allow the flavors to meld and the sandwich to compress.

7. 7

   Unwrap, slice each triple-layer sandwich in half or quarters, and serve immediately. Enjoy!

Chef's Tips

• 💡For an even more authentic Italian deli experience, you can lightly brush the bread with olive oil and toast it before assembling, or griddle the assembled sandwich in a panini press for a warm, gooey result.
• 💡Add a touch of spice with a sprinkle of red pepper flakes on your meat layers for an extra kick.
• 💡Experiment with different Italian cheeses like fontina, asiago, or caciocavallo for varying flavors and textures.
• 💡If preparing ahead for a picnic, ensure the sandwiches are wrapped very tightly to prevent them from becoming soggy.