1-First step: prep the bread and fillings Set out all your ingredients before you begin. Slice the 1 piece focaccia bread (3 inch x 4 inch) horizontally if it is not already split. If the bread feels a little dry, warm it for 2 to 3 minutes in a 300°F oven, just enough to soften it slightly. Pat the roasted pepper dry with a paper towel so excess liquid does not soak into the bread. Have the mortadella or ham, salami, mozzarella, and arugula ready for quick assembly.

2-Second step: spread the basil pesto Spread 2 tablespoons basil pesto over the inside of both bread halves. This does two things: it gives the sandwich a deep herbal flavor and creates a barrier that helps protect the bread from moisture. Homemade pesto is ideal if you have it, since the basil flavor is brighter and the garlic taste usually feels fresher. If you want a pesto-heavy lunch, you can add a tiny bit more, but do not overload the bread.

3-Third step: layer the meats Place 2 slices mortadella or ham on the bottom half of the focaccia. Then add 2 to 3 slices salami on top. The reason for layering the meats this way is simple: mortadella or ham gives a smooth base, while salami adds a more intense, savory punch. Keep the slices slightly folded or loosely arranged so the sandwich feels full without being bulky.

4-Fourth step: add the cheese and vegetables Layer 25 grams or 1 ounce sliced fresh mozzarella over the meat. Add 1 roasted pepper from a jar or artichokes, then finish with 1 handful arugula or rocket. If you are using roasted pepper, cut it into strips so it sits neatly inside the sandwich. If you choose artichokes, drain them well and break them into smaller pieces. The arugula goes on top so its peppery bite stays fresh and crisp.

5-Fifth step: close and press the sandwich Place the top half of the focaccia over the fillings and press gently with your hands. Do not smash it too hard. You want the layers to settle, not flatten into a dense slab. If you have time, wrap the sandwich in parchment and let it rest for 5 to 10 minutes. This helps the bread absorb some of the pesto flavor and makes the filling easier to eat.

6-Final step: slice and serve Use a sharp knife to cut the sandwich in half, or into smaller pieces if you are serving it as part of a lunch spread. This Italian sandwich tastes great at room temperature, which makes it ideal for lunch boxes, picnics, or a quick desk meal. For a slightly warmer version, place the assembled sandwich in a 350°F oven for about 5 minutes. That helps the mozzarella soften a little and brings the whole sandwich together.