Mediterranean Pressed Sandwich

Cut the baguettes in half lengthwise and rub the cut sides of the bread with the cut sides of the garlic clove.
2 small baguettes, 1 clove garlic
Combine all ingredients up through anchovies in the bowl of a food processor. Pulse until well mixed but still chunky.
2 oil-packed sun dried tomatoes, 8 pitted kalamata olives, ½ medium roasted red bell pepper, ¼ pound blanched green beans, 1 tomato, 2 anchovy fillets
Stir in the olive oil, lemon juice, and salt and pepper to taste.
1 tablespoon olive oil, 1 teaspoon lemon juice, Salt and pepper to taste
Spread the mixture very thickly on the bottom half of each baguette.
Place the remaining halves on top and wrap each sandwich tightly in waxed paper. Using kitchen twine, tie each wrapped sandwich tightly.
Place a heavy object such as a cast-iron skillet or marble cutting board on top of the sandwiches and press down firmly.
Allow the weight to remain on the sandwiches for one hour before serving.