End-of-the-Week Deli Sandwich

Name: End-of-the-Week Deli Sandwich
Yield: 4 servings
Ingredients: 1 1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half; 1 1/2 cup pesto or roasted red pepper spread; 1 1/4 cup mayonnaise; 1 8 thin cheese slices (such as Jack, Swiss, or Havarti); 1 9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey); 1 2/3 cup sliced drained peperoncini or pickled jalape&ntlde;o chiles; 1 Thinly sliced red onion; 1 Sliced tomatoes; 1 Arugula or other lettuce

From the kitchen of Carly

A proper deli sandwich built on toasted ciabatta with pesto mayo, melted cheese, and layers of salami, prosciutto, and ham topped with pickled chiles, tomatoes, and peppery arugula. The kind of sandwich that makes leftovers worth celebrating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half
11/2 cup pesto or roasted red pepper spread
11/4 cup mayonnaise
18 thin cheese slices (such as Jack, Swiss, or Havarti)
19 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
12/3 cup sliced drained peperoncini or pickled jalape&ntlde;o chiles
1Thinly sliced red onion
1Sliced tomatoes
1Arugula or other lettuce

Instructions

Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread. Arrange cheese on bottom half of bread. Bake bread halves until lightly toasted, about 10 minutes. Top cheese with meats, then peperoncini, onion, tomatoes, and arugula. Cover with top half of bread. Cut lengthwise in half, then crosswise into 6 sandwiches.