• 1 long bread roll or half-baguette
• extra-virgin olive oil
• oregano, chopped
• iceberg lettuce, finely shredded

Split the roll down the middle, but leave a ‘hinge’. Take out some of the soft crumb, and brush the roll with olive oil and sprinkle with herbs. Layer the lettuce, tomatoes and meat, and finish with a squiggle of mayonnaise. Clamp together, and eat in both hands.