Make the ciabattino yourself or buy it fresh from the bakery. Halve horizontally and drizzle the cut surfaces with the olive oil. Mix 2 tablespoons of pesto rossa with the herb mix and a squeezed clove of garlic. Brush the cut surfaces with the pesto rossa. Quarter the ham slices and place 2 slices on each of the pesto.
Cap the onions at both ends, peel and cut into thin slices or slice. Cut an approx. 1 cm wide strip from a washed, red pepper and cut into small cubes. Cut the olives into small pieces.
Wash the tomatoes, remove the stems, cut in half lengthways and remove the green-white stems. Halve the halves lengthways, remove the grains and cut the quarters into small cubes. Mix with a pinch of salt, pour off the amniotic fluid and spread over the ham. Sprinkle with black pepper from the mill. Finish with the pecorino slices.
Put the ciabattino in a fire-proof bowl and bake in the oven on top heat (grill). Take out of the oven, garnish and serve in the warm bowl.