Ingredients

· 4 tablespoons fresh pesto

· 300 g focaccia, cut into 2 pieces

· Canned tuna slices

· 125 g mozzarella slices

· Handful sunblush tomatoes

· 3-4 roasted red peppers

· Handful mixed pitted olives

· 75 g chargrilled artichokes

· A handful rocket

· 1 tablespoon balsamic vinegar

Method

Spread the pesto on both sides of the focaccia then layer in the tuna slices, mozzarella, sunblush tomatoes, peppers, olives and artichokes. Mix together the rocket, balsamic vinegar and a little seasoning in a bowl, then pile this into the sandwich, pouring any left-over vinegar in, too. Put the lids on the sandwiches, and eat straight away, or preferably wrap and chill for a few hours or overnight for the flavours to mingle.