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.


  • 4 tbsp fresh pesto
  • 300g focaccia, cut into 2 pieces and halved horizontally
  • 6 slices salami
  • 125g ball mozzarella, drained and sliced
  • a small handful SunBlush tomatoes
  • 2 roasted red peppers from a jar
  • a small handful mixed pitted olives
  • from a jar or tub chargrilled artichokes, 75g
  • a handful rocket
  • 1 tbsp balsamic vinegar


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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