Palermo Truffle Sandwich


  1. Butter bread and place on grill to toast.
  2. Place bread on cutting board. On bottom bread spread mascarpone. On top bread spread pesto.
  3. Top Mascarpone with Arugula then salami. Top salami with Mozz then Prosciutto. Drizzle Truffle oil over Prosciutto.
  4. Place Top Bread and cut on a bias. Place on plate, add side and serve.


  • 1 ea Delancey Street Deli® Focaccia
  • 2 oz Piancone® prosciutto
  • 2 oz Roma® salami
  • 1 oz Piancone Epicureo® truffle oil
  • 2 oz Roma® Cheese, Mascarpone
  • 2 oz Roma® Cheese, Mozzarella, fresh
  • 2 oz Peak Fresh Produce® Arugula
  • 2 oz Roma Chipotle Pesto
  • 2 oz butter, liquid