1 loaf crusty sourdough bread
½ pound hard salami
½ pound thin sliced ham
½ pound mozzarella cheese
Baby spinach leaves
Olive oil
Wagner’s Idaho Mustard
Pesto
Freshly ground pepper

Line two cookie sheets with aluminum foil.  Preheat oven to 500 degrees.

Cut loaf of bread in half long ways to form a top and bottom.  On one side spread Wagner’s Idaho Mustard.  On the other half spread pesto.  On the mustard side place salami and ham.  On the pesto side place spinach leaves (as much as you want, but not too thick) and mozzarella.  Sprinkle freshly ground pepper on either side to taste.  Put bread halves together and brush outside of both halves with olive oil.  Place between both cookie sheets and press flat.  Bake in oven for ten minutes then turn over, press flat again and bake another ten minutes.  It’s done when the bread crust is crunchy and cheese is melted.  Cut into quarters and serve. 

Serves 4