Method:

• 1

  Line a baking tray with parchment paper and drizzle with oil. Cut the white scamorza cheese into thin slices and compose the first layer by placing 2 slices of whole wheat Spuntinelle on the bottom of the pan.

• 2

  Arrange the slices of scamorza cheese and speck on top of the bread and add another 2 slices of whole wheat Spuntinelle to cover. Add a drizzle of oil, then another layer of scamorza cheese and speck.

• 3

  Top the loaf with 2 more slices of Spuntinelle and add a drizzle of oil. Bake for 20 minutes at 180° C, turn out onto a serving dish and serve hot.