Antipasto Mozzarella Sandwich with Lemon Pesto

This sandwich makes for the perfect fancied up weekday lunch. It would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too! @halfbakedharvest.com

Prep time: PT20M

Total time: PT20M

Rating

4.62 stars (65 reviews)

Keywords

Italian sandwich

Ingredients

1 loaf ciabatta bread, halved lengthwise
1/2 cup basil pesto ((recipe follows) )
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
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

Cuisine

American
Italian

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 578 kcal
Carbohydrates: 48 g
Protein: 26 g
Fat: 45 g
Saturated Fat: 15 g
Cholesterol: 58 mg
Sodium: 924 mg
Sugar: 6 g

Reviews

Laura on 2026-03-29 (5 stars):
When I want bright flavors in a recipe, I come to your site. This sandwich was amazing as expected. Homemade bolillo rolls were the perfect size and texture for all the meat, cheese, artichokes and peppers. Another keeper recipe from HBH!
Colette Brashears on 2025-09-28 (5 stars):
The best ever! Loved by my crew after a day kayaking
ST on 2021-07-10 (5 stars):
Made this for lunch. I skipped the roasted red pepper due to time. I also put it in the oven for a few minutes and it was a hit.
Anne Wolfington on 2021-06-22 (5 stars):
This was so amazing. I made it for an outdoor winery event. The flavors along with the crusty bread make for a top notch sandwich. I can't wait to make it again!
Nat on 2020-06-21 (5 stars):
This is by far the best sandwich I've ever made. I substituted the meat with eggplant, and it's superb. Who needs to pay for a gourmet sandwich at a restaurant when you can make it yourself? Thank you for sharing this amazing recipe!
Diana Vassilenko on 2020-04-25 (5 stars):
Thank you so much for this amazing but simple recipe! I looooved it, especially the pesto! Super delicious! Leaves me craving for more ❤️
Janelle on 2019-06-22 (4 stars):
Made this yesterday! We loved the recipe! Especially the pesto!