Baked tomato and olive sandwich

This is essentially a baked frittata inside a baguette or sourdough loaf. It’s easy to make and perfect for family lunch. The filling variations are endless but for this recipe, I have used regular fridge and cupboard ingredients – to help you use up your leftovers!

Method:

• Carefully cut the sour dough bread in half horizontally, so that the lid is intact, and scoop out most of the dough inside to make room for the filling.
• Mix all the remaining ingredients together. Carefully add the filling to the inside of the dough cavity.
• Add the lid and bake for 25 minutes or until the filling has set.
• Remove and slice into thick wedges and enjoy hot.
• Garnish with sprigs of fresh basil.

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