Antipasto Quattro Deli Sandwich with Olive Almond Pesto

To make the olive and almond pesto, place the chopped olives and almonds into a small bowl. Rinse the preserved lemon, discarding the inside guts while reserving the yellow skin and mince very finely. (or add the 1 tsp. each of fresh lemon juice and zest) Add to the bowl along with the extra virgin olive oil and stir to combine. Season to taste with salt and pepper if desired.

To assemble the sandwiches, lightly toast the sourdough bread and spread all four slices with garlic butter. Spread two bottom slices of toasted sourdough generously with some of the olive and almond pesto. Layer up with slices of fresh mozzarella and folded slices of prosciutto, hot and mild Genoa salami and Coppa di Parma from the Marcangelo Antipasto Quattro. Top the deli sandwich with remaining sourdough slice, press down, and cut in half to serve.