Ed’s Signature Sandwich


  • 6 tablespoons basil pesto
  • 4 ciabatta rolls, split
  • 4 ounces thinly sliced black forest or honey ham
  • 4 ounces thinly sliced pancetta
  • 4 ounces thinly sliced salami
  • 4 slices Provolone cheese
  • 1 (2.2-oz.) can sliced California Ripe Olives, drained
  • Fresh spinach leaves
  • Sliced sun-dried tomatoes


  1. Spread equal amounts of pesto onto the bottom of each roll half.
  2. Top with ham, pancetta, salami, cheese, olives, spinach and sun dried tomatoes; close sandwiches.
  3. Serve cold, or place on a baking sheet and bake at 350°F for 10 minutes.
Recipe by:

Ed Curiel