Stuffed baguette with Bettine Garlic & Herbs

Preheat the oven to 180°C. 
Cut the baguette every 2 cm, but not all the way through. Halve the Bettine Garlic & Herbs slices so that the slices are twice as thin. 
Insert a Bettine slice, a sage leaf and a sun-dried tomato between each cut. 
Melt the butter in a saucepan and mix with the garlic powder and sea salt. 
Brush the bread with the melted butter. Bake in the oven for 15 minutes until golden brown and crispy.