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Grilled pepper, herb and tuna muffuletta. Photo / Babiche Martens

Makes 4 - can be made 12 hours beforehand

4 ciabatta rolls
Olive oil
Fresh oregano, basil and/or marjoram
Tinned tuna, drained
Grilled asparagus
Grilled capsicums
Grilled eggplant
Salt and freshly ground black pepper
Plastic wrap

1 Slice the top off each roll. Pull out the middle.

2 Brush inside with olive oil then layer on the filling ingredients.

3 Season and place the top back on the rolls before wrapping in plastic wrap. Place on a tray, place a second tray on top and weigh down with weights.

4 Leave for 6-12 hours before unwrapping and slicing or eating straight away.

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