Rice and Pasta dishes
Ingredients for 2 people
4-6 slices of pork cheek
4 slices of white bread without the crusts
standard or iceberg lettuce
1 Robiola Osella with Truffle (1 x 90 g)
salt and pepper
Toast the bread in a pan over a high heat. Meanwhile, finely slice an oxheart tomato, and wash and dry the lettuce. When the bread is ready, take it out of the pan. Cook the pork cheek in the pan, leaving it to fry gently until it becomes crisp.
Meanwhile, prepare a simple frittata with the eggs and a pinch of salt and pepper.
When all the ingredients are ready, make up the sandwich. Spread the first slice of bread with a layer of Robiola Osella with Truffle and then place the frittata on top; add the second slice of bread followed by the previously cut tomato and lettuce; add the third slice of bread spread with a layer of Robiola Osella with Truffle and the slices of pork cheek, closing with the last slice of bread.
Cut the club sandwich in half and serve.