Method:

• 1

  Place the eggs in a small pot, cover them with water and cook them for approx. 8 minutes. Drain and peel. Wash and dry the vegetables. Soften the butter and spread it on the slices of bread. Toast in the oven for around 5 minutes until crispy and golden.

• 2

  Spread a layer of mayonnaise on a slice of bread, followed by a lettuce leaf, finely cut tomato and a slice of roast turkey. Place another slice of bread on top, spread it with mayonnaise, top it with sliced egg, bresaola, some slivers of Parmigiano Reggiano and rocket.

• 3

  Close with the last slice of bread, cut the sandwich into two and, if desired, secure each portion with a cocktail stick.
• Buon appetito!