Use a sharp serrated knife to slice the rectangular piece of focaccia in half lengthwise, creating a top and bottom half for your sandwich. Take care to slice evenly so the sandwich holds together well.

Place the bottom half of the sliced focaccia cut side up. Evenly spread the pesto sauce across its surface, smoothing it to the edges for full flavor in every bite.

Gently tear the burrata cheese into pieces and layer them evenly over the pesto. Sprinkle the cheese with salt and black pepper to taste for extra flavor. I like to let the burrata come fully to room temperature first—it gets wonderfully creamy and spreads easily.

Drape the slices of prosciutto in a single layer over the seasoned burrata. Next, arrange the slices of salami on top of the prosciutto, making sure to cover the surface evenly.

Scatter the arugula leaves evenly across the salami layer for a peppery bite and fresh crunch. Drizzle the olive oil evenly over the arugula. I always use a nice extra virgin olive oil here—its robust flavor really makes the greens pop.

Complete the sandwich by placing the top half of the focaccia over the layered ingredients. Press down lightly and slice in half if desired. Serve the finished sandwich immediately, accompanied by Hal’s NY Backyard BBQ chips if you like for a fun, crunchy side.