End-of-the-Week Deli Sandwich

Ingredients

• 6 servings arugula 
• 8  havarti cheese thin (such as Jack, Swiss, or Havarti)
• 0.7 cup pepper flakes drained sliced
• 9 ounces pancetta assorted (such as salami, mortadella, prosciutto, ham, and turkey)
• 0.3 cup mayonnaise 
• 6 servings onion red thinly sliced
• 0.5 cup roasted peppers red
• 6 servings tomatoes sliced
• 1 pound frangelico 
• 1 pound frangelico 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400°F.
2. Place bread, cutside up, on baking sheet.
3. Mix pesto andmayonnaise in small bowl; spread overboth cut sides of bread. Arrange cheeseon bottom half of bread.
4. Bake breadhalves until lightly toasted, about 10minutes. Top cheese with meats, thenpeperoncini, onion, tomatoes, and arugula.Cover with top half of bread.
5. Cut lengthwisein half, then crosswise into 6 sandwiches.
6. Per serving:531 calories, 31 g fat, 3 g fiber
7. Bon Appétit