We couldn't wait to leave the hearty soups and stews of winter behind and get into salads and Med sarnies. I saw a programme on t.v. aeons ago with an Italian chef baking his bread then halving it horizontally, drizzling with oil and pesto and filling with whatever took his fancy. He wrapped it all up in foil and weighted it down with bricks for a couple of hours so that all the flavours mingled.
Our fabulous machine made some bread with olives and sundried tomatoes so I thought I'd have a go with our own version: It makes a light, filling and delicious evening snack/meal, which I serve with naughty crisps (potato chips in the U.S.?)
Lightly toast thick slices of bread, score, drizzle with olive oil and pesto sauce. Add in layers whatever you fancy: tomatoes, onion, slivers of garlic, sliced olives, gherkins, cheese slices, ham, tuna, chicken slices, chorizo, garlic sausage.
Wrap the final sandwich(es) in foil, place a bread board on top and press hard down. If you have a brick, place this on top.