Split rolls horizontally and drizzle cut surfaces with olive oil.
Over six bases, scatter chopped tomatoes, olives, some torn basil leaves and a sprinkling of black pepper.
Reassemble the rolls, wrap securely in thick foil then cook over meium high heat for about 10 minutes, turning occasionally or til bread is toasted on the outside and warm inside. If you like, use a French stick or baguette, split lengthwise and filled. To serve, unwrap the foil and slice as required.