Italian partridge sandwich

Preheat oven to 200C/400F/Gas 6. Now smear the partridges well with butter and wrap each one with 2 slices of pancetta. Then place them in a roasting tin and cover with foil. Place them in the oven and cook for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear. Now leave them to cool slightly. Meanwhile drizzle a little oil over the bread and toast or char grill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano. Now slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives. Finally season and drizzle a little more olive oil over. Serve with a few extra olives and a little of the crumbled cooked pancetta, if desired.