Mediterranean Focaccia Sandwich

Instructions

1. Prepare the focaccia
   Using a long serrated knife, slice the focaccia horizontally through the middle to create two round halves. If the focaccia is very thick, you can trim some of the interior crumb to make room for the fillings.
2. Apply the spreads
   Brush the inside of both focaccia halves with olive oil. Spread the sun-dried tomato pesto evenly over the bottom half of the focaccia.
3. Layer the ingredients
   On the bottom half, begin layering in this order: half the mozzarella slices, prosciutto, roasted red peppers, arugula, olives, remaining mozzarella, and fresh basil leaves. Sprinkle with dried oregano, salt, and pepper. Drizzle with balsamic glaze.
4. Assemble the sandwich
   Place the top half of the focaccia over the layered ingredients and press down gently. Wrap the entire sandwich tightly in parchment paper, then in aluminum foil.
5. Press the sandwich
   Place the wrapped sandwich on a flat surface and put a heavy cutting board or pan on top. Add additional weight (like canned goods) and let it sit for at least 15 minutes to compress the layers and allow flavors to meld.
6. Slice and serve
   Unwrap the sandwich and cut it into wedges or squares using a sharp knife. Serve immediately or wrap individual portions for a picnic or lunch on the go.