BAULETTO AZTECO

Italian cooked ham 100 gr

Piedmontese Toma or other cheese with a flowery rind 40 gr

Truffle sauce 10 gr

Mayonnaise 10 gr

Artichokes in oil 40 gr

 

PREPARATIONS

Slice the ham into thin slices.

Cut the toma into thin slices keeping some parts of crust.

Cut the artichokes into wedges.

RECIPE PROCEDURE

Cut three slices of bread about 1 cm thick and toast them lightly.

Spread half of the mayonnaise on the first slice.

Place the slices of cooked ham, taking care to give volume.

Then lay half of the cheese slices and some artichoke slices.

Finally variegate, using a teaspoon, with the truffle sauce.

Repeating the operation also in the second layer will thus result in an Italian review of the “club

sandwich”.