Loaded Italian Focaccia Sandwich

If your focaccia is not freshly baked, warm it in a 350F oven for 5-7 minutes to revive its texture. You want it soft and pillowy, not stale or dried out.

Make the vinaigrette dressing by whisking together the red wine vinegar, olive oil, oregano, garlic powder, Dijon mustard, salt, and pepper in a small bowl.

In a separate bowl, toss the baby arugula with about 1 tablespoon of the vinaigrette -- just enough to lightly coat the leaves without making them soggy.

Slice the focaccia in half horizontally to create a top and bottom slab. Place both halves cut-side up on a cutting board.

Drizzle the remaining vinaigrette evenly over both cut sides of the focaccia, letting it soak into the bread for 1-2 minutes.

On the bottom half, layer the provolone cheese slices in an overlapping row to create a base that will prevent the bread from getting soggy.

Layer the mortadella first, ruffling each slice rather than laying flat. Follow with the Genoa salami, then the capicola, building height and texture with each layer.

Arrange the tomato slices and roasted red peppers over the meats. Scatter the chopped giardiniera over the top -- this is your flavor bomb, so distribute it evenly.

Pile the dressed arugula over everything, creating a leafy crown.

Place the top half of the focaccia over the filling and press down gently but firmly. Cut into 4 portions using a sharp serrated knife and serve immediately.