Provençal Submarine

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.