Preheat your oven to 350°F (175°C) and carefully slice the focaccia in half lengthwise, aiming for a thickness of at least 1 inch.

Spread a thin, even layer of pesto sauce on the bottom half of your focaccia.

Tear the creamy burrata cheese into pieces and place them atop the pesto, seasoning lightly with salt and pepper.

Layer thin slices of prosciutto evenly over the burrata.

Add thinly sliced salami on top of the prosciutto.

Scatter fresh arugula over the salami, drizzling olive oil and sprinkling salt and pepper.

Place the top half of the focaccia onto the layered ingredients, pressing gently, and slice or serve whole.

Serve immediately, optionally with Hal’s NY Backyard BBQ Chips on the side.