Ingredients
Nut-free 
15 minutes preparation time + 10–15 minutes cooking time (only if refreshing bread) 
6 - 1 large flat ciabatta, focaccia, or village/Turkish loaf (enough for 6–8 servings)
- Aioli or whole-egg mayonnaise
- Dijon mustard
- Roughly 120g salami
- Roughly 375g fresh fior di latte, buffalo mozzarella, or burrata
- Roughly 120g prosciutto
- Pickled red onions, to taste
- 1 large handful fresh basil leaves
- Zest of 1 lemon
- 1–2 tablespoons honey
- 1 handful finely grated Parmigiano Reggiano
- A few handfuls fresh rocket
- Juice of 1/2 lemon
- Freshly cracked black pepper
- Flaky sea salt, to taste
Method
- If your bread isn’t quite as fresh as you’d like, give it a very quick rinse under cold water, ensuring both sides are lightly moistened. Just a brief “in and out” is all it needs.
- Place directly into a preheated oven at 180°C/350°F for 10-15 minutes, or until the crust is crisp and the inside is soft and refreshed. This simple trick brings bread beautifully back to life.
- Allow the bread to cool slightly before slicing.
- Cut the loaf in half horizontally. Spread one side generously with aioli (or whole-egg mayonnaise) and the other with Dijon mustard.
- Layer the fillings evenly over the base: salami, mozzarella, prosciutto, pickled red onion, basil leaves, lemon zest, a drizzle of honey, grated Parmigiano Reggiano, and rocket. Finish with a squeeze of lemon juice, an extra sprinkle of Parmigiano Reggiano, freshly cracked black pepper, and flaky sea salt to taste.
- Top with the remaining half of the bread, press down gently, and slice into 6-8 portions to serve.
NOTES
Bread matters: A sturdy, airy loaf (ciabatta or focaccia) works best to hold the fillings without going soggy.
The water trick: Don’t skip this if your bread is a day old - it genuinely revives texture and makes a big difference.
Balance is key: The sweetness of honey, acidity of lemon and pickled onions, and richness of the meats and cheese create a well-balanced bite.
Make ahead: Assemble up to a few hours in advance, wrap tightly, and refrigerate. Bring back to room temperature before serving.
For picnics: Wrap the whole loaf tightly in baking paper and slice just before serving to keep everything fresh.
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