• 1 Turano French Rolls
• 6 slices spicy salami
• 6 slices prosciutto
• 1 cup marinated artichokes, drained and quartered
• 1 roasted red pepper, sliced
• 1/2 cup oil packed sun-dried tomatoes, oil drained and chopped
• 8 ounces fresh burrata or mozzarella
• 4 ounces provolone, sliced
• 1 cup baby arugula

LEMON BASIL PESTO
• 2 cups fresh basil
• 1/4 tablespoons toasted pine nuts, walnuts, pistachios, or pumpkin seeds
• 1 jalapeño, seeded, if desired
• 1/2 cup grated parmesan cheese
• 1/3 cup extra virgin olive oil
• zest and juice of 1 lemon
• kosher salt
• 2 cloves garlic, smashed

① Lay the Turano French Roll cut side up on a clean work surface.
② Working with the bottom piece of French Rolls, 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 Turano French Rolls and gently push down on the sandwiches.
③ Wrap each sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day.
④ Alternately, you can warm the sandwiches in a 350-degree oven for 15 minutes or until the cheese is melted.
⑤ For the Lemon Basil Pesto, 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.