Cut the ciabatta roll in half and toast each half for a few minutes until the edges start to brown a bit.

Spread the pesto sauce on the top slice of roll and spread the sun-dried tomatoes on the bottom slice of roll.

Pile on your smoked ham, salami, black pepper salami, pepperoni and turkey pepperoni and top with the mozzarella slices.

Toast the bottom half of the sandwich for a few minutes until the mozzarella melts and the meats warm up. You do not need to toast the pesto side again.

Slice in half and serve warm.