Roasted Tomato and Ham Panini
Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the tomatoes in a bowl with the herbs, olive oil and Basil. Arrange the tomatoes in a roasting tin and roast for 20 minutes.
Split the baguettes in half lengthways and spread with the pesto. Lay the ham over half of each baguette and top with the roasted tomatoes. Wrap the baguettes in foil and press down to flatten the bread slightly.
Bake for 20 minutes. Or cook over a griddle pan, pressing down with a heavy plate for 5 minutes on both sides.