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 olives,
 * 1/2 pickled pepper,
 * 1 small French baguette,
 * 1/2 cup milk

Directions

 * 1) 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.
 * 2) Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Regrigerate.
 * 3) 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.
 * 4) Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better prepared one day in advance