Recipes: Weekend at the Cottage


Oven-baked Italian bread filled with layers of thinly sliced cured meats, grilled red peppers, artichokes, cheese and a buttery pesto…




•1 large focaccia loaf – round or square

• 2 T pesto

•2 T butter, room temperature

•1½ pounds cured Italian meats, thinly sliced – mortadella,
capoccollo, Calabrese salami

•¾ pound cheese, sliced – provolone, mozzarella

•1 C roasted red peppers

•1 C artichoke hearts, chopped

•½ small red onion, thinly sliced


1. Preheat oven to 425°F. Line a baking tray or pizza pan with parchment paper.

2. Cut bread in half, widthwise. Open bread on work surface. Stir butter and pesto together in a small bowl.
Divide it between the top and bottom on the bread, smoothing it out evenly across the surfaces.

3. Layer the sandwich on the bottom half of the focaccia, starting with a third of the cold cuts, followed by the red peppers,

more cold cuts, red onion, cheese, cold cuts, and top with chopped artichokes.

4. Place top of bread onto sandwich and transfer to the baking tray.

5. Transfer to oven and bake for 15 minutes or until bread is crispy and cheese has melted. 

6. Cool for 5 minutes, then slice into wedges and serve with a favourite salad or soup.