Add four cups of water to a pot and bring to a boil. Add tea bags and let stand for 5 minutes. Remove tea bags. Add sugar and lemon juice, stir. Add 4 cups of remaining room temperature water. Add diced peaches. Serve over ice.

In a pot of boiling salted water, add the rice, stir and bring back to a boil — uncovered — stirring occasionally for 10-13 minutes or until tender. Strain the rice and rinse under cold water. In another bowl whisk vinegar, lemon juice, olive oil, fresh herbs, salt and pepper — add rice ,vegetables, salami and cheese to large mixing bowl. Pour the vinaigrette over the rice and vegetables, toss and season with salt and pepper to taste.

VINAIGRETTE

Whisk all ingredients together in a bowl, set aside in the refrigerator covered with plastic wrap.

SANDWICH

To begin — wrap a brick in tin foil. Slice ciabbatta loaf in half across middle. Squirt with vinaigrette on both sides (if you do not have a squirt bottle, you can spoon or brush the vinaigrette on the bread) — layer one side of the bread with meats and cheese then roasted red peppers, basil leaves, cucumber, tomato and arugula — place top of bread to form sandwich. Wrap the entire sandwich in wax paper. Place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten. Put in the refrigerator with the brick on it for a minimum of 3 hours. For best results let the sandwich squish overnight.

VINAIGRETTE

In a bowl, whisk vinaigrette until emulsified — cover and refrigerate — this vinaigrette can be made one day ahead.

Grill seasoned (with salt & pepper) eggplant and zucchini over medium heat in a grill pan (or George Forman grill) until tender — about 10 minutes. When they are finished — layer the eggplant and zucchini in a Pyrex clear baking dish and drizzle with 1/2 of the vinaigrette, cover and refrigerate for 4-6 hours to marinate.

Meanwhile, roast 2 red peppers — skins removed and sliced in large strips (or use canned roasted red peppers and strain of the juices) 2 bunches of arugula 1 large beefsteak tomato sliced 1 large whole milk mozzarella ball — sliced.

To begin wrap a brick in tin foil. Slice Ciabbatta in half across middle, remove some of the excess bread from the inside of the loaf squirt with remaining vinaigrette on both sides (or drizzle with a spoon or brush the bread with the vinaigrette on the bread) — layer one side of the bread with eggplant and zucchini then roasted red peppers, mozzarella slices, arugula, and tomatoes. Place top of bread to form a sandwich. Wrap the entire sandwich in wax paper. Place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten — put the brick pressing the sandwich on the firm surface in the refrigerator for a minimum of 3 hours, for best results let the sandwich squish overnight.

In a plastic or glass bowl, mix all of the above ingredients, let them stand in the refrigerator covered for 1 hour to marinate.

To begin, wrap a brick in tin foil. Slice Ciabbatta in half across middle, remove some of the excess bread from the inside of the loaf. Spread mayonnaise on the bottom of the loaf, add bib lettuce to the bottom — add the marinated tuna salad then sliced tomatoes, eggs, capers, radishes and anchovy fillets (optional). Wrap the entire sandwich in wax paper — place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten. Put the brick pressed sandwich on the firm surface in the refrigerator for a minimum of 3 hours, for best results let the sandwich squish overnight.