The Sweet & Bright Italian (Revised)

Slice the individual sourdough focaccia sandwich round horizontally into top and bottom halves.

Spread one tablespoon of basil pesto evenly across the cut surface of the bottom bun half.

Drizzle one teaspoon of aged balsamic glaze across the cut surface of the top bun half.

Lay two slices of dry fresh mozzarella cheese directly over the pesto on the bottom bun.

Drape two slices of paper-thin Genoa salami loosely over the mozzarella cheese to form airy folds.

Arrange one-quarter cup of drained, sliced fire-roasted red peppers over the salami and season lightly with flaky sea salt.

Toss one-half cup of fresh arugula in a small bowl with one teaspoon of extra virgin olive oil and a drop of fresh lemon juice.

Pile the dressed arugula evenly over the roasted red pepper layer.

Place the top bun half over the arugula to close the sandwich and slice diagonally before serving.