Another Squashed Sandwich

I'm on a roll with these squashed sandwiches. This time, I was looking for something a bit more like the Pan Bagnat that Julia and Jacques made, but with some California twists.

I used Camembert cheese from Marin Cheese Factory because I had some, and slices of the first really ripe heirloom tomato that found its way to our farmer's market, plus locally and sustainably caught sardines (from a can), lovingly hand pitted (by me) Tuscan table olives from McEvoy Ranch, some marinated artichoke hearts, a flounce of soft lettuce and a drizzle of balsamic vinaigrette on the bread.

Press that puppy for half a day in the fridge under a heavy weight and you have a sandwich too filling even for My Beloved. We saved our second halves for the next day. Highly recommended.