Sauté the onions in the extra virgin olive oil until golden brown.

Sauté the peppers in the extra virgin olive oil until golden brown (you can either cook them in a separate pan or add them to the onions half way through).

Season with salt, remove from the pan and keep aside.

Slice the salamella in half along the long side and sauté it in the pan where you cooked your vegetables until golden brown on both sides and cooked through.

To assemble your sandwich, cut the bread in half along it longest side and slightly toast it on the pan.

Then put a layer of vegetables at the bottom of the sandwich, top with the cooked salamella and top with mayo and/or Dijon mustard.

Serve hot.