Brandt Roast Beef Pressed Sandwich and Lakeview Rice Pudding

Ingredients

400g Brand Roast Beef shaved,
3 cups of Lakeview Rice Pudding,
300g sliced Swiss cheese,
1 cup Arugula or baby Romaine,
200g of Divina Roasted Tomatoes,
1/3 cup basil pesto,
1 loaf of Focaccia bread,
Fresh in season fruit raspberries, blackberries, blueberries, strawberries, cherries, rinsed and well drained

Direction

Cut the loaf of focaccia in 1/2 length wise. Place one 1/2 of the focaccia bread on a cookie sheet. Spread the basil pesto on one side of the focaccia bread. Place the shaved Brandt Roast Beef, Swiss cheese, arugula and Divina roasted tomatoes on top of the basil pesto evenly distributed. Place the other 1/2 of the focaccia bread on top. Place another cookie sheet over top of the focaccia sandwich. Wrap the cookie sheets in plastic wrap. Place the sandwich in the refrigerator for 6 hours or overnight. In order to press the sandwich place heavy cans of beans or soup on top of the cookie sheets. The sandwich will become compress under the weight (be sure to place enough weight on the cookie sheets). Spoon out 3/4 cup of Lakeview Rice Pudding in small serving cups. Top with fresh fruit. Unwrap the cookie sheets, place the focaccia bread on a cutting board. With a serrated knife cut into square sandwiches.