Halve olives, remove seeds and chop finely. Peel and crush the garlic clove and whisk with the anchovy fillets, olives, butter, capers and pepper until creamy.
Cut baguette diagonally, spread with the spread and top with washed lettuce leaves.
Beat eggs and season hot with sambal oelek and salt. Heat olive oil in a frying pan, scramble eggs and spread evenly on lettuce leaves.
Rinse tomatoes, cut into slices and place on top of the egg dish form. Fold the ham and the roast in half, place them alternately one behind the other on the egg dish, garnish with black olives and cover with the second half of the baguette.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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