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1 loaf turkish bread or french stick ½ cup pesto or tapenade 4 hard-boiled eggs, sliced 1 tbsp capers, chopped 1-2 roasted red peppers / bell peppers, cut into thick strips salt and ground black pepper
© Annabel Langbein Media
Slice the loaf of bread horizontally through the centre. Spread both cut sides with pesto or tapenade. Arrange the egg slices over one half, top with capers and red peppers / bell peppers and season with salt and pepper. Cover with the other half of the bread and wrap tightly in kitchen paper.
Weight the loaf down with something heavy and chill for several hours. To serve, cut into 4-6cm / 2-inch slices with a sharp knife.
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