Pull-apart salami and anchovy bread

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This sandwich/pizza hybrid, stuffed with anchovy and salami, is a perfect riverside snack when you’re feeling a bit famished and the fish haven’t been biting.

All of these ingredients are pretty shelf stable—even a slightly old loaf of bread will come back to life when it’s packed with sauce and cheese. If you’re not an anchovy fan, leave them out; but if you’re trying to expand your horizons, give them a try in this recipe. They’re delicious across from the salami, and if you regret including them, they’re easy to pick off.

Serves 4

Pull-apart salami and anchovy bread

INGREDIENTS

1 loaf French bread

1 213-ml can pizza sauce

125 g salami, sliced

1 320-g bag shredded cheese

Pinch of dried oregano

Pinch of red-pepper flakes

Anchovy filets (optional)

Salt and cracked black pepper, to taste

Hot sauce, optional

METHOD

1. Have two pieces of foil on hand. Slice bread in a cross-hatch pattern, ¾ of the way through the loaf. Spread pizza sauce into slices, followed by salami, then shredded cheese. Sprinkle with oregano and red-pepper flakes. Top with anchovy filets and season with salt and pepper, then wrap loaf with foil so that the top piece of foil is easily removable.

2. Build a fire and let it burn down until you have a few flames and a solid bed of coals. Place grill over coals and let the grill heat up for a few minutes.

3. Place the foil-wrapped loaf on the grill and toast for about 25 minutes (longer if your fire is low).