• I cut the bread into 5 sections, seasoning the bread with the juice from the tomato salad, salt and good quality virgin olive oil.
  

Sandwich number 1:

• Buffalo's milk mozzarella, prosciutto cotto, tomato and basil
  

Sandwich number 2:

• Italian mozzarella, prosciutto cotto, wild rocket, fresh tomatoes
  

Sandwich number 3:

• porchetta, sun-dried tomatoes, wild rocket, Parmigiano Reggiano cheese
  

Sandwich number 4 Vegetarian:

• dolcelatte cheese, sliced artichoke hearts, sun-dried tomatoes, basil, pistachios
  

Sandwich number 5 Vegetarian:

• Italian chargrilled artichokes in a herb dressing, Parmigiano Reggiano cheese, wild rocket, lemon zest and pistachios
  

As an aperitif

• Greek mixed olives in a herb dressing, Parmigiano Reggiano cheese, and sliced pear.