Marinated kale meets fresh mozzarella, salami and ciabatta in this summery Italian sandwich.

Whether you’re playing at the beach, the park, the pool or just lounging on the back patio this summer, this flavorful Italian sandwich topped with tender, marinated kale is the perfect sandwich for a hot, fun-filled summer day.

What you’ll need

Makes: 4 sandwiches

¼ cup olive oil

2 tablespoons + 2 teaspoons white balsamic vinegar

4 leaves Lacinato “dinosaur” kale, ribs removed

8 ounces ciabatta bread, sliced in half horizontally

½ cup basil pesto (or pesto of choice)

4 whole, roasted red peppers, halved

32 Kalamata olives, pitted and halved

8 ounces roasted turkey breast

4 ounces Italian salami (about 24, 2” slices)

6 ounces fresh mozzarella, sliced thin

4 canned artichoke hearts, rinsed, drained and halved

In a large bowl, whisk together olive oil and white balsamic vinegar until thoroughly incorporated. Thoroughly coat the kale with the oil-vinegar mixture and massage well, rubbing each leaf between your palms and massaging for about 5 minutes total. Allow the kale to marinate in the dressing while you prepare the remaining ingredients and start building your sandwiches.

Spread pesto over the bottom half of the bread and layer remaining toppings: roasted red peppers, Kalamata olives, turkey breast, salami, fresh mozzarella, artichoke hearts and marinated kale. Drizzle the remaining oil-vinegar mixture onto the top half of the bread and cut into 4 sandwiches.

Recipe & photos by Elle Penner