This competition is now closed Ultimate deli stacker 20 minutes serves 2 Easy Try all of the good stuff in the deli section stuffed between springy focaccia slices By Adam Bush March 5, 2020 at 12:00 pm Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Email to a friend Advertisement If you’ve got time, we highly recommend wrapping your deli sandwich for a while before eating to let the flavours develop. Advertisement Ingredients fresh pesto 4 tbsp focaccia 300g, cut into 2 pieces and halved horizontally salami 6 slices mozzarella 125g ball, drained and sliced SunBlush tomatoes a small handful roasted red peppers from a jar 2 mixed pitted olives a small handful chargrilled artichokes from a jar or tub, 75g rocket a handful balsamic vinegar 1 tbsp Method Step 1 Spread the pesto on both sides of the focaccia then layer in the salami, mozzarella, SunBlush tomatoes, peppers, olives and artichokes. Step 2 Mix together the rocket, balsamic vinegar and a little seasoning in a bowl, then pile this into the sandwich, pouring any left-over vinegar in, too. Step 3 Put the lids on the sandwiches, and eat straight away, or preferably wrap and chill for a few hours or overnight for the flavours to mingle. Build a beautiful sarnie with our recipes Nutritional Information Kcals 844 Fat 43.8g Saturates 11.6g Carbs 81.2g Sugars 6.9g Fibre 2.5g Protein 29.9g Salt 4.7g Tags Artichoke Mozzarella Easy serves 2 Lunch Advertisement You may also like Fish and seafood Scampi po’ boy 30 mins serves 2 Fish and seafood Crab and avocado rolls 25 mins makes 8 Meat and poultry Brisket sandwiches with beer onions and blue cheese 4 h 30 mins serves 6 Family Japanese egg sando 50 mins makes 15 finger sandwiches Vegetarian Celeriac katsu sando 35 mins makes 4 Best ever Best sandwich recipes Fish and seafood Cod dogs with tomato and dill relish and harissa lime mayo 1 h serves 4 Fish and seafood Chip-shop bap 30 mins makes 4 Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.