Prepare basil pesto using the following recipe. The pesto should be at spreadable consistency, for which you may add more oil and some lemon juice. You ma also coarsely pound the pesto instead of grinding.

You may use store-bought cheese spread or homemade one. Here is the recipe attached.

Tomato confit: confit is a technique where the veggies are slow-cooked with herbs and flavours. For tomato confit, cut baby tomatoes into halves. Take them in a pan. You may also arrange the zucchini slices if you want to use. Drizzle some olive oil, and sprinkle the rest of the spices all over. Cover and cook on the lowest heat until the tomatoes are cooked and the moisture released from the tomatoes is burned. Keep them aside.

Start the oven at 200c with both up and down heating for faster cooking. If using hotdog buns, slice them into halves. If using a French loaf, cut into desired length and then slice the pieces. Butter the slices lightly and place them upside down on a baking tray. Lightly butter the top side of the buns as well. Place the tray in the oven and bake until the buns get toasted (slightly crunchy). Take them out.

Apply the pesto on one slice and the cream cheese on the other. Line the pieces of lettuce leaves on the base slice. Top it up with tomato (and/or Zucchini) confit. Each sandwich should have about 8 halves of tomatoes in order to get the flavour of it in each bite. (it gives the flavour like spiced up caramalized tomatoes). Top it up with the veggies. Place parsley leaves all over at regular distance. Drizzle chilli sauce.

Note: ideally, ciabatta bread is used for such sandwiches because the inner part of the bread is airy and soft whereas the top and bottom crust is crunchy. It also provides wider area for toppings. Such bread doesn't need cooking, just lightly toast and it's good to assemble. Ciabatta bread was not available in my town, so I tried to achieve similar texture using the hot dog buns. I am sure this can also be achieved with burger buns.