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1
Finely julienne the lettuce.
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2
Remove the stem and seeds from the peppers, cut into two lengthwise, and cut thin slices horizontally.
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3
Thoroughly drain.
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4
Slice the onion and lightly sprinkle salt on top.
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5
Let soak in water for 30 minutes to an hour, then drain.
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6
Rinse with water while rubbing to remove the salt.
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7
Lightly wring out the water.
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8
Thinly slice the olives and drain.
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9
If the olives have pits, remove them.
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10
Slice (not all the way through) the bread lengthwise to create a space for the fillings.
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11
If you cut most of the way through, you can stuff in a lot of the filling.
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12
Open the bread and arrange the ham, then the olives and onions.
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13
Put the olives toward the inside to prevent them from falling out.
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14
Sprinkle with pepper.
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15
Top with basil paste and mayonnaise.
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16
If the basil pesto doesn't have salt, sprinkle salt on top.
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17
This time, I used S&B's pesto sauce.
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18
This is salty, so I didn't add salt.
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19
Please adjust the salt to the pesto you use.
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20
Add the tomato, lettuce, and green peppers and your sandwich is ready!
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21
If you wrap it in plastic, the vegetables stay put and it's easy to eat.
