Provençal Submarine | Olymel

Ingredients

• 225 g sliced salami
• 2/3 cup (170 ml) fresh cheese (quark, damablanc)
• ¼ cup (60 ml) chopped fresh herbs (chives, basil, mint, etc.)
• ½ lemon, zest and juice
• 2 red tomatoes, sliced
• 1 yellow pepper, quartered
• 1 white baguette, cut into 2 sections
• 2-3 handfuls spring mix lettuce
• 8 to 10 Moroccan olives, pitted and cut in 2
• Vegetable oil
• Salt and pepper
• Place cheese and herbs in a bowl, add salt and pepper and juice and zest of lemon and mix well. Set aside.
• Place tomato slices and pepper quarters on a baking sheet covered with parchment paper, oil and salt and pepper them and bake until just coloured. Remove and set aside.
• Split baguette sections in two and spread the insides with the cheese-herb mixture.
• Layer a bed of lettuce on the bases followed by the salami slices.
• Add tomatoes, peppers and olives, close the sandwiches and serve immediately.