Instructions: Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss to coat. Spread the tomatoes, cut-side up on the prepared pan, and bake until soft, wrinkled, and starting to dry but still juicy, about 1 hour. Remove from oven, and set aside to cool. Raise oven temperature to 375 degrees.

In a small jar with a lid like an empty mustard jar, combine the garlic, lemon juice, anchovies, 1/2 cup olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon mustard. Tighten the lid, shake well; set aside.

Slice the loaf of bread open lengthwise leaving a hinge on one side, and remove most of the crumb so there is more crust than bread. Place in the oven, and toast until golden, about 6 minutes.

Drizzle a small amount of dressing over bread; toss remaining dressing with romaine about half the cheese, and pepper to taste. Arrange romaine on bottom half of bread, sprinkle tomatoes and remaining cheese over romaine, and close sandwich. Slice crosswise into six 2-inch sandwiches; serve.

Makes 6 servings.

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