Want to try a new, exciting, and completely different sandwich? try this Marinated Salumi Sandwich recipe, a recipe from the amazing Chef Giada DiLaurentiis.
Make the Pesto: Combine the almonds and garlic in the bowl of a food processor, and pulse to chop coarsely. Add the basil, lemon zest, and Parmigiano-Reggiano, and pulse to combine. Add the 1/2 cup olive oil and 1/2 teaspoon salt, and puree to a smooth paste.
Make The Sandwich: Pull out some of the inner bread from the halved loaf, leaving a slightly hollowed shell of crust (see Cook's Note). Spread the pesto evenly over the interior of both sides. Layer the coppa, finocchiona, and mozzarella onto the bottom half. In a small bowl, toss together the arugula, fennel, lemon juice, and olive oil; arrange the mixture on top of the meat and cheese. Top with the remaining bread half, press the sandwich together and wrap tightly in plastic wrap. Refrigerate for at least an hour or up to overnight before slicing and serving.