Ingredients: Two mini sourdough loaves (or one big one), roasted red peppers, some tomatoes, two sliced hard boiled eggs, thinly sliced red onion, olive oil, red wine vinegar, oregano, salt and pepper. If you have any marinated artichokes, I'd recommend adding those. Same goes for olives.
Stack the ingredients in layers on the bread. Mix the olive oil, vinegar, oregano, and a little salt and pepper to make a dressing, and pour it all over the stacked ingredients. Put the tops back on the sandwiches and wrap them tightly with Saran wrap and stick them in the fridge for a few hours, preferably with something heavy placed on top to press the sandwiches a little. Take the sandwiches out of the fridge a few minutes prior to serving to let the temperature come up just a little (15 minutes ought to do the trick). Enjoy!