If you’ve got time, we highly recommend wrapping your deli sandwich for a while before eating to let the flavours develop.
Try making your own pesto for this sandwich with our homemade pesto recipe.
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
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Step 1
Spread the pesto on both sides of the focaccia then layer in the salami, mozzarella, SunBlush tomatoes, peppers, olives and artichokes.
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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.
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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.
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