INGREDIENTS
1 bag of sandwich bread
150g ham
200g provola cheese
cherry tomatoes
oregano
70g Parmesan cheese
2 eggs
béchamel
50g fontina cheese
DIRECTIONS
Spread the béchamel onto the slices of bread and place them in a pan so they form a wreath. Between each slice of bread put the ham, provola cheese and the tomatoes. Beat the eggs together with some béchamel, salt, and pepper. Pour the mixture over the sandwich bread cake. Add oregano and some fontina cheese and bake at 200°C for at least 30 minutes.
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