Ingredients
2 large heirloom tomatoes, sliced 1/4" thick
Sea salt (such as Maldon)
8 slices bacon
12 slices Pullman bread, 1/2" thick, 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, sliced
Preparation
Step 1Place tomatoes on a paper towel-lined cutting board and sprinkle with sea salt. Set aside.Step 2Preheat a large cast-iron skillet over medium-high heat. Place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.Step 3Place 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 another piece of toast and spread with a layer of pesto, then alternating layers of ham, artichoke hearts, salami and spinach. Spread the last pieces of toast with mayonnaise and place on top. Garnish with pickles and secure sandwiches with toothpicks.
