Capicollo- and cheese-stuffed baguette
- Cut the two ends of the baguette with a bread knife.
- Being careful not to damage the crust, use a spoon to hollow out the centre.
- Mix together all the other ingredients in a bowl and then spoon the filling into baguette.
- Wrap with plastic and refrigerate for 2 hours.
- Cut baguette into slices. Serve three or four slices per person with a salad or hearty soup for lunch or a light supper.