Dissolve the yeast and salt in the lukewarm water and add the rye flour. Leave to stand for 15 min. Add the plain flour. Knead the dough thoroughly for 8-10 min., preferably using a food processor with a dough hook attachment. The dough should be fairly soft, but smooth and satiny-shiny. Leave to rise under a damp cloth for about 1½ hours.

Cut the courgettes and aubergine into 1 cm thick slices lengthwise. Brush the slices with olive oil, grill them for a minute or so on each side, and sprinkle with a little salt. Rinse the basil thoroughly and pat dry. Mix the leaves with the toasted almonds, Parmesan cheese, olive oil, lemon juice and salt.

Leave to stand at room temperature. Turn on the oven to 225°C and line an approx. 35x 42 cm roasting tin with baking paper. Turn the dough into the roasting tin, and spread out carefully with wet hands so that it fills the entire pan. Press holes in the dough with your fingers and push the fresh rosemary sprigs into the dough. Drizzle with olive oil and let the bread rise until the oven is hot.

Bake the focaccia bread for approx. 30 min. in the middle of the oven. Divide the bread into eight equal squares. Suitable for freezing. Break the bread and butter on both sides with the basil pesto..

Cut the chilli cheese into 1 cm thick slices and grill until golden brown on both sides. Layer the grill cheese with 1 slice of grilled aubergine, 1-2 slices of courgette and several tomato slices.

Serve the sandwich immediately.