Wash the arugula and cherry tomatoes and cut them in half. Cut the semi-spicy provolone cheese into slices. Bake in preheated oven for 3/4′ min at 250 C°. Take out of the oven and stuff the panzerotto by first putting the arugula, then the mortadella, semi-spicy provolone, compote, yellow date tomatoes and lastly the extra virgin olive oil.