PAN BAGNA

4 crusty sandwich rolls

2 garlic cloves peeled and cut in half

Extra virgin olive oil

Coarsely chopped basil and mint leaves

2 ripe tomatoes , sliced

8 black olives

2 teaspoons of capers

1 sweet yellow pepper, cored and seeded and sliced

Handful of peeled tender fava (Broad) beans

Red wine vinegar

Salt and pepper

· Cut rolls in half lengthwise

· Rub with the cut sides of the garlic cloves and drizzle with olive oil

· Layer the remaining ingredients on the bottom of the roll in the order listed

· Season with pepper and salt

· Cover with the top half of the rolls

· Place a weight on top of the Panini and remove after about 30 minutes.