Italian Club

• Meat

  • 8 slices Bacon
  • 1/2 lb Genoa salami
  • 1/4 lb Ham
  • 1/4 lb Mortadella

• Produce

  • 4 Artichoke hearts
  • 2 Heirloom tomatoes, large
  • 2 cup Spinach

• Condiments

  • 1/2 cup Mayonnaise
  • 1/2 cup Pesto
  • 1 Sweet pickles

• Baking & Spices

  • 1 Sea salt

• Bread & Baked Goods

  • 12 slices 1/2" thick pullman bread, thick toasted

• Dairy

  • 1/2 lb Provolone

• Other

  • toothpicks

Found on delish.com

Ingredients

• 2 large heirloom tomatoes, sliced 1/4 thick
• sea salt, such as Maldon
• 8 slices bacon
• 12 slices 1/2 thick Pullman bread, toasted
• 1/2 c. mayonnaise
• 1/4 lb. thinly sliced mortadella
• 2 c. spinach
• 1/2 lb. thinly sliced provolone
• 1/2 c. pesto
• 1/4 lb. thinly sliced ham
• 4 marinated artichoke hearts, sliced in half lengthwise
• 1/2 lb. thinly sliced Genoa salami
• sweet pickles
• Toothpicks

Directions

• Place tomatoes on a paper towel–lined cutting board and sprinkle with sea salt. Set aside.Preheat large cast iron skillet over medium-high heat. Place bacon in an even layer and cook until crisp, about 1 minute per side. Transfer to a paper towel–lined plate.Place toast on a cutting board and spread with a layer of mayonnaise. Top with alternating layers of mortadella, spinach, bacon, tomatoes, and cheese. Top with toast and spread with a layer of pesto with alternating layers of ham, artichoke hearts, salami, and spinach. Spread the last pieces of toast with mayonnaise and place on top. Garnish with sliced pickles and secure sandwich with toothpicks.