Romanian Mosaic Bread

Description
In Romanian: Paine mozaic

Ingredients

 * 5 oz / 150 g butter
 * 5 oz / 150 g canned sardines
 * 5 oz / 150 g lean ham
 * 4 oz / 100 g Swiss cheese
 * 10 black olives
 * ½ pickled pepper
 * 1 small French baguette
 * ½ cup milk

Directions

 * 1) Grind the sardines, ⅓ of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry.
 * 2) Mix everything with the butter until creamy and homogeneous.
 * 3) Cut the rest of the ham, Swiss cheese, and pickled pepper in small cubes and mix with the prepared paste.
 * 4) Refrigerate.
 * 5) 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.
 * 6) Then fill with the refrigerated paste.
 * 7) Refrigerate.
 * 8) Cut with a very sharp knife in thin slices about half an inch thick.
 * 9) It is better prepared one day in advance.