Slice the rolls in half using a serrated knife. Lightly toast the cut sides in a dry skillet over medium heat for 2 minutes.
Spread the basil pesto evenly over the bottom toasted halves of the rolls.
Layer the prosciutto and capicola by folding them into loose ribbons on top of the pesto.
Add the fresh mozzarella slices, followed by the tomato slices. Season the tomatoes with black pepper.
Toss the arugula with olive oil in a small bowl, then pile it onto the tomatoes.
Drizzle balsamic glaze over the top bun, close the sandwich, and press down gently before slicing in half to serve.
