Ingredients
Method
Pan Bagnat
- Slice the baguette in half length ways.
- Spread one half with the ricotta and the other half with the tomato relish.
- Scatter the ricotta spread piece with the tuna, then dollop with the pesto, layer with the capsicum, egg and top with the ricotta.
- Place the other baguette half on top and tie together with a few loops of kitchen twine.
- At this point Sophie usually pops it in the fridge for all the flavours to get to know each other and the fillings to ’set’.
- When ready to serve, cut into quarters or thirds, bon appetite!
