1 baguette approx 12 inches long
8 oz Butter room temperature
4 large eggs, hard boiled
4 fillet of anchovy
4 tsp Capers in Salt
10 oz Prosciutto Cotto
4 basil leaves, chiffonade
Fine Sea Salt and pepper to taste
Rinse the Capers in Salt, pat dry, then chop the capers, finely mince the anchovy fillets, chop the peeled hard boiled eggs and add all to a small bowl.
Take a fork and cream the butter to a light consistency, fold the butter into the caper, egg, anchovy mix, season with chiffonade of basil and black pepper.
Slice the baguette lengthwise and spread the mixture evenly over the bottom half of the bread, lay the slices of Prosciutto Cotto on top of the spread mixture, return the top of the bread. Press down, compressing the baguette together, slice and serve