Ingredients
6 slices sun-dried tomato bread
2 tbsp olive oil
1 tsp Italian herbs
3 large slices smoked ham
3 large slices mature cheese
3 tbsp tomato purée
2 large mushrooms, sliced lengthways
1 apple, peeled, cored and thinly sliced
1 tsp wholegrain mustard
2 slices salami
1 red pepper, seeded and sliced
9 small pickled onions

Method
1. Lay out the bread on the work surface and lightly brush olive oil on to one side of the bread and sprinkle the Italian herbs on to the oil.
2. On the first slice of bread lay a slice of ham, a slice of cheese and a slice of mushroom.
3. Turn the second slice of bread over and spread it thinly with some of the mustard and tomato purée. Lay this slice of bread over the first piece, tomato side down.
4. Now lay some of the apple and salami over the piece of bread that you have just turned over, building a tower of bread and toppings. Place a slice of pepper on top of the salami and then place the next slice of oiled bread on top of the pepper, oil side down.
5. On the exposed area of bread on top of the pile, lay a slice of ham, cheese and mushroom. Repeat the whole process with the next slice of bread (ie spread mustard and tomato purée over its other side). Continue repeating this process until you return to the top layer which should be ham, cheese and mushroom topped with a slice of bread, oil side up.
6. Place a kebab stick all the way through the middle of the sandwich, twisting it as it goes through all the toppings. Repeat this procedure all over the sandwich, leaving at least a finger width between the sticks and the edge of the bread. You should have 3 rows of 3 sticks in total.
7. Place a pickled onion on one end of
each of the sticks. With a very sharp knife, cut the bread into 9 equal sized kebabs. Place all of the kebabs under a medium grill, turning them every couple of minutes so that the bread is brown all round and the cheese has begun to melt.