Sandwich vitello tomato

Preheat the oven to 180 °C

Put the branche of Amante tomatoes in the oven for about 25 minutes with some salt & pepper and olive oil

Put 1½ bunches of Amante tomatoes, tuna, anchovies, juice from the capers, chilli pepper, lemon juice, caper apples and salt & pepper into a food processor. Blend into a creamy sauce

Fry the pine nuts in a pan over a high heat for about 3 minutes until golden brown

Put a pan of water on a high heat and bring to the boil. Boil the egg for 4½ minutes. Rinse under the cold tap and peel the egg. Cut the egg in half

Cut open the baguette and spread with tomato sauce

Top the sandwich with the lamb’s lettuce, 150 g vitello per sandwich, Amante tomatoes, 2 anchovies, chilli pepper, caper apples and half an egg

Serve with some extra tomato sauce in a bowl alongside