6 slices Pugliese bread, or other hard crusted artisanal bread
Extra-virgin olive oil
Freshly cracked pepper
9 slices soppressata
9 slices young pecorino cheese (like Cacio di Roma)
3 marinated artichokes, thinly sliced
Lay out 6 slices of bread on a cutting board. Drizzle with olive oil and season with sea salt and black pepper. Top 3 slices of bread each with 3 slices of soppressata, 3 slices of cheese and divide the marinated artichokes evenly among the sandwiches. Top with the remaining 3 pieces of bread.