Thursday, November 26, 2009

Mosaic bread

  • 150g. butter
  • 150g. canned sardines
  • 150g. lean ham
  • 100g. Swiss cheese
  • 10 olives
  • 1/2 pickled pepper
  • 1 small French baguette
  • 1/2 cup milk
Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.




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