Damascus all natural focaccia roll-up (you can also use a plain wrap): 1

Pesto sauce: 1 tablespoon

Provolone cheese: 2 slices (1 oz.)

Genoa salami: 2 oz.

Tomato: 2 slices (each cut in half)

Proscuttini (thinly sliced): 2 oz.

Romaine lettuce blend: 1 oz.

Italian seasoning grinder: 4-5 turns

Mayonnaise: 1 tablespoon

With an offset spatula, spread the tablespoon of mayonnaise along the top of the short side of the roll-up.

With an offset spatula, spread the tablespoon of pesto down the center of the roll-up.

Place the ounce of provolone cheese down the center of the roll-up, over the pesto.

Place the 2 oz. of thinly sliced proscuttini over the cheese.

Place the 2 oz. of Genoa salami over the proscuttini.

Place the romaine lettuce blend over the Genoa salami.

Place the 4 tomato slice halves over the romaine blend lettuce.

Season the ingredients with 4 or 5 turns of the Italian seasoning grinder.

Gently fold over the short end of the roll-up, tucking the ingredients in as you roll.

With a chef’s knife cut the roll-up diagonally in half.

Enjoy! (You can also place it in the oven at about 350° for 1 to 2 minutes if you like your sandwich a little crispy).