For the ham filling:
120g of prosciutto
1/4 cup of grated cheddar or provolone cheese
1/4 cup of finely chopped aipomustard
2 tablespoons of finely chopped green pepper
For the egg filling:
3 hard-boiled eggs, finely chopped
1/4 cup of pickled cucumber, finely chopped
3 tablespoons of finely chopped fresh chives
3 tablespoons of mayonnaise
1/4 teaspoon of salt
optional hot sauce
One Italian-style round bread, 20-22cm in diameter
lettuce leaves
2 medium tomatoes, sliced
2 tablespoons of ketchup
unsalted butter or margarine at room temperature
For the ham filling:
120g of prosciutto
1/4 cup of grated cheddar or provolone cheese
1/4 cup of finely chopped aipomustard
2 tablespoons of finely chopped green pepper
For the egg filling:
3 hard-boiled eggs, finely chopped
1/4 cup of pickled cucumber, finely chopped
3 tablespoons of finely chopped fresh chives
3 tablespoons of mayonnaise
1/4 teaspoon of salt
optional hot sauce
One Italian-style round bread, 20-22cm in diameter
lettuce leaves
2 medium tomatoes, sliced
2 tablespoons of ketchup
unsalted butter or margarine at room temperature
Mix the ham and egg fillings separately in two bowls
Refrigerate overnight
Place lettuce leaves and tomato slices in the refrigerator for the third filling
Slice the bread into 4 horizontal pieces, spreading unsalted butter or margarine on each piece
Spread prosciutto on the bottom slice
Add the next slice and top with lettuce (previously cleaned with paper towels)
Add tomato slices over the lettuce, drizzling with ketchup
Place the third bread slice, topping with egg filling
Cover with the final bread slice and secure with 8 skewers or long toothpicks to hold the layers together
Cut into pinwheels, like a cake
Serve 8 sandwiches.
