Ciabatta sandwich

Drain tomatoes, roasted vegetables and mozzarella well, then put leaves or a slice of cheese between the bread and any juicy filling. Pack wet ingredients separately if you’re making it ahead.

Yes. Brush the cut sides lightly with olive oil and toast it in a sandwich press for about 3–5 minutes, until crisp and the filling is hot. Add lettuce and other delicate leaves after toasting.

Try mozzarella with roasted peppers and basil, or prosciutto with rocket and a little olive oil. Grilled aubergine, courgette and hummus also make a satisfying filling; drain or pat dry moist ingredients first.

Wrap it tightly and refrigerate sandwiches containing meat, cheese or other perishable fillings within two hours of making them. For the best texture, keep tomato and other wet fillings separate and assemble shortly before eating.

You can freeze one with firm fillings such as cooked meat and cheese, but salad leaves and tomato turn limp when thawed. Wrap it airtight, thaw it in the fridge, then toast it; add fresh salad afterwards.

A baguette gives a thinner, crispier crust, while focaccia is softer and oilier. Choose a sturdy roll or sourdough loaf if you want bread that holds roasted vegetables or generous fillings without tearing.