A veg, anchovy and egg-stuffed sandwich from Nice, perfect for taking along on a picnic
1 small country loaf
3 tbsp olive oil
Garlic, for rubbing
1 large red tomato, sliced
2 roasted red peppers, sliced
3 hard-boiled eggs, peeled and sliced
A handful of basil leaves
2 tsp capers
A small handful of olives, chopped
Cut the top off the loaf (about 2cm down) and pull out some of the bread from the centre to make a cavity. Drizzle the olive oil all over the loaf, inside and out, and rub with garlic to season.
Next, layer into the bread the tomato, peppers, eggs and basil, sprinkling over the capers, olives and anchovies as you go.
Place the lid on the bread, wrap in baking paper and foil and place a weight on top (a couple of cans for example) and press for several hours to allow the flavours to soak into the bread. Serve in large wedges.
Recipe: Alix Caiger