Proudly supported by
A quick and easy lunchtime favourite packed with flavours of the Mediterranean
2- 3 tbsp olive oil
2 large ripe tomatoes
4 slices Serrano ham, or similar
1 handful rocket leaves
- Split the baguette lengthways and drizzle the cut sides with oil. Halve the tomatoes, then squeeze the pulp into the bread and season. Cover half the baguette with ham and scatter with rocket. Put the top of the baguette on and press down. Cut into 4 and wrap tightly in foil.