A pressed summer sandwich. Lindsey found a recipe in Real Simple magazine, and it looked good. In fact, there were many handsome sandwiches in that issue, plus a blurb about boxed wine that's actually good. It's a good magazine, but I digress. I baked a round/semi-flat loaf of bread, and we sliced it in half and filled it with goodness. There are kalamata olives, grape tomatoes, red bell peppers, red onion and hard boiled eggs in there. The flavor comes from a tasty puree of garlic, olive oil, fresh parsley and capers. The recipe called for anchovies, but we just added some salt. We weighted this thing down with a pan and cans of tomatoes in the fridge overnight. It's nice and Mediterranean. We could do all sorts of interesting things with this sandwich genre.