Double Tapenade Sandwich

1 loaf good multi-grain bread, round or thumb shaped
1/2 can chickpeas
1/4 cup tomato confit or sundried tomatoes in olive oil
1 roasted red bell pepper
3 cloves roasted garlic or 1 clove reg garlic
small handful of oil cured olives
small handful of basil leaves
mixed spring salad greens
4 slices of ripe tomato
squeeze of lemon
olive oil
salt and pepper to taste
thin slices of a sharp tangy cheese like fontina, feta, or parmesan

Slice the top off the bread horizontally, about a third of the way down so you have a bottom piece and a little cap-like top. Pull the inside out of both pieces of bread - you can whir these in a food processor to make bread crumbs and freeze them for later use. Brush the interiors of the bread with olive oil.

In a blender or food processor, work the chickpeas with the tomato confit and enough water to make a thick lumpy paste. Season with salt and pepper if necessary. Spread this on the bottom piece of bread, but don't clean out the blender. Now process the roasted bell pepper, garlic, olives, and basil again adding a bit of olive oil and/or water if necessary to form a tapenade like paste. Spread a layer of this on top of the chickpea paste.

Toss the salad greens with the olive oil and lemon, add some salt and pepper and add to the sandwich. Salt and pepper the tomato slices as well and layer them on. Add the cheese to taste and put the top on the sandwich. Press down to compress all the layers together and wrap the sandwich in plastic wrap. Let sit for twenty minutes or so to let the flavors soak into the bread then cut into wedges and serve.