1 large ciabatta bread
15 dried tomatoes (or more!)
5 oz. Swiss melting cheese, shredded
2 large Roma tomatoes cut in very thin slices
8 big leafs of loose-leaf or romaine lettuce
4 cups watercress leaves
1/3 cup fresh basil leaves, finely cut
1/4 cup peppermint or mint leaves, finely cut
4 tbsp. finely diced onions
1 tbsp. dry oregano flakes
olive oil, salt, pepper

OLIVES DRESSING:

12 pitted green olives
1/2 cup olive oil
2 large garlic cloves
pinch of salt
drizzle of balsamic vinegar (can be substituted with regular vinegar)

Begin by preparing the olive dressing by putting the ingredients into a processor until a liquid paste is formed. Careful about the salt, as the olives are already salty.

Open the ciabatta bread and fill it with all the ingredients with this recommended sequence:

1) Brush the inside bottom halve of the ciabatta with the olive dressing.
2) Add the dried tomatoes.
3) Add the fresh Roma tomatoes over the dried tomatoes.
4) Sprinkle with salt and pepper.
5) Add the basil and the peppermint.
6) Add the cheese.
7) Add the watercress.
8) Add the lettuce leaves.
9) Brush or add the olive oil and oregano flakes in the inside top halve of the ciabatta.

Close the ciabatta and put it into a preheated oven (350°F) for 5 to 10 minutes or until the ciabatta crust becomes crispy but not burnt. Cut the sandwich in pieces and serve it along with a good but friendly red wine, not a too strong one!!

BUON APPETITO!!!

Submitted by: Luis De Santis (Venezuela)