• 1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto. 

  2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.

  3. Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches. 

  4. Alternately, you can warm the sandwich in a 350 degree oven for 15 minutes or until the cheese is melted. This is really good. 

Lemon Basil Pesto

• 1. In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.