Italian Deli Sandwich with Pesto and Olive Salad
Italian Deli Sandwich with Pesto and Olive Salad
Rated 5.0 stars by 1 users
Category
Sandwich, Lunch
Cuisine
Italian-inspired
Servings
2
Prep Time
15 minutes
Cook Time
5 minutes
This isn’t your average deli sandwich, it’s toasted sourdough layered with prosciutto, salami, provolone, heirloom tomato, arugula, and a briny olive salad. Pesto spread ties it all together, making every bite salty, fresh, and bold. Perfect for a quick lunch that feels restaurant-worthy.
Ingredients
- 4 slices sourdough bread, toasted
- 2 tbsp pesto spread
- 4 slices provolone cheese
- 4 oz thinly sliced prosciutto
- 4 oz salami, sliced
- 1 heirloom tomato, sliced
- 1 cup fresh arugula
- ½ cup olive salad (mixed olives, chopped with roasted red peppers, garlic, olive oil)
- Kosher salt and freshly cracked black pepper, to taste
Directions
- Toast sourdough slices until golden and crisp.
- Spread each slice with pesto.
- Layer provolone, prosciutto, and salami evenly across two slices.
- Top with tomato slices, season lightly with salt and pepper.
- Spoon olive salad evenly over the tomatoes.
- Add arugula for a fresh, peppery bite.
- Cap with remaining bread slices.
- Press gently, slice in half, and serve immediately.
Recipe Note
- A muffuletta-style olive salad works beautifully here.
- For extra crunch, toast the sandwich in a panini press.
- Swap provolone for mozzarella if you prefer a milder cheese.