Begin by laying out a large piece of plastic wrap on a clean cutting board. Overlap slices of prosciutto slightly to create a sturdy sheet, covering an area of about 12 inches by 6 inches.

At one end of your prosciutto layer, neatly place slices of salami in a single layer, making sure they cover the prosciutto underneath. Spread a generous layer of basil pesto evenly over the salami.

Add roasted red pepper strips and sun-dried tomatoes over the pesto, trying to spread them evenly.

Place small dollops of burrata cheese on top of the vegetables, followed by a handful of fresh arugula.

Using the plastic wrap to assist you, start rolling the prosciutto tightly from the end with the salami and vegetables.

After resting, carefully unwrap the log and place it on a cutting board. Using a sharp knife, slice the roll into bite-sized pieces.

Arrange the sliced Italian Charcuterie Sushi Rolls on a beautiful platter, and drizzle them lightly with balsamic glaze.