Lay out the cold cuts

• Overlap the prosciutto slices on a board or sheet of paper to form a rectangle.
• Top with the spicy salami and salami slices, covering the surface evenly.

Add the fillings

• Spread the pesto over the meat.
• Arrange the roasted red pepper, sundried tomato, burrata, grated gruyère and arugula in a line along one edge.

Roll tightly

• Roll the meat around the filling, pressing gently to keep it compact.
• Drizzle with balsamic glaze and season with black pepper.

Slice and serve

• Cut the roll into bite-sized pieces with a sharp knife.
• Serve immediately as an appetizer.