1 large slice of Focaccia (about 3” x 6” rectangle)
1 tbsp. Pesto
1 ball Burrata, preferably room temperature
4-5 slices of Thinly Sliced Prosciutto
5-6 slices of Thinly Sliced Salami
1 cup Baby Arugula
1 tbsp. Olive Oil
Salt & Black Pepper, to taste
Instructions
Slice the focaccia slab in half lengthwise.
On the bottom half, slather the pesto. Layer with the pulled-apart burrata, seasoned with salt and black pepper to taste, then prosciutto, salami, and baby arugula.
Drizzle the olive oil over the arugula. Sandwich with the top half.