INGREDIENTS
2
(7 1/2-by-3-inch) pieces of focaccia, halved lengthwise
4 oz
sliced mortadella
2 1/2 oz
sliced hot soppressata
2 oz
sliced finocchiona salami
2 oz
sliced coppa
4 oz
sliced provolone or fontina cheese
1/4 lb
arugula, preferably wild
1 tbsp
extra-virgin olive oil
1 tsp
freshly squeezed lemon juice
Coarse salt