Salt tile

Check the loaf of bread at the ends and remove one of the scabs.

Starting from the side without crust, slice the loaf lengthwise, so you get 3 slices of "crumb", long and broad as the same and 1.

5 cm thick.

In a small bowl mix the vinegar with a splash of Worcester and 40 g cold water.

Moisten slices, pennellandole on the one hand with the wets.

Pass the ham to electric chopper, collecting the proceeds in a bowl.

Mix and mix it together with robiola cheese and flavored the mixture with a pinch of salt and a splash of Worcester.

Hard-boiled eggs now passes to the electric chopper and collect the proceeds in a second Bowl.

Salt and mix with 2 tablespoons of mayonnaise.

Spread the first slice of bread, moistened side, with about half the ham mixture.

Garnish with the slice of bell pepper, cut into strips.

Spread with half a spoonful of mayonnaise on the side not dampened the second slice, and then place it on the first contact with the ham mixture.

Spread the hand moistened with approximately half of the egg mixture.

On this place the anchovy fillets in the Middle, lined up for the long and, at the sides, the artichokes and sliced gherkins.

Complete the tile with the third slice of bread, prepared on the other two with the moistened the stuffing below.

Prepare now with kitchen paper to decorate two croissants and riempitene one with ham mixture left over, the other with that the boiled egg.

Decorated ceramic tile surface with alternating strips of the two compounds and finished guarnendola with a row of radish slices and sprinkle with chopped aromatic pot holder.

Place the tile on a rectangular plate and serve immediately, or keep it in the refrigerator until time to bring it to the table.

It can be prepared a day in advance.