PAN-TOASTED SANDWICH WITH TOMATO AND FONTINA Substitute any white cheese for the fontina. Add rocket or prosciutto. Make a mini version to serve with drinks, wrapped with a twist of greaseproof paper for easy handling. 100ml extra virgin olive oil 4 cloves garlic, chopped 1 red chili, chopped 1 teaspoon sea salt Freshly ground black pepper 4 tomatoes, cut into 1/2 cm thick slices 8 large thick slices wholemeal bread 75g fontina cheese, finely sliced 16 basil leaves, plus extra to serve 50g butter

Place olive oil, garlic, chili, salt and pepper in a large shallow dish and mix well. Add the sliced tomatoes and marinate for 2 hours. Brush one side of each slice of bread with some of the olive oil from the tomatoes. Place the cheese evenly on top of half the bread slices, on the oiled sides. Top with basil leaves, tomatoes and a second slice of bread, oil side down.

Melt half the butter in large frying pan over medium heat and add 2 sandwiches. Cover with a plate and weigh down with a can. Cook sandwiches until golden brown on each side. Cook the remaining sandwiches. Serve hot with extra basil leaves.

Makes 4 sandwiches.

Bills - Breakfast, Lunch + Dinner, Bill Granger