Speck and Toma Piemontese Toastie

Ingredients

  • 4 slices of bread
  • 100 g of Longo Toma
  • 2 eggs
  • 1/2 glass of milk
  • 20 g of butter
  • 50 g of walnuts
  • 80 g of speck
  • 1 sprig of sage
  • Extra virgin olive oil
  • Salt and rosemary to taste

Preparation

  • 1

    Reduce the cheese into leaves and roughly chop the walnuts. Cut the slices of bread in half and make four sandwiches filled with the cheese, speck and chopped walnuts.

  • 2

    Beat the eggs with the milk, a pinch of salt and pepper in a bowl. Dip the sandwiches in the mixture for a few seconds on each side. Heat the butter with a drizzle of oil and the sage leaves in a non-stick pan. Fry the sandwiches on both sides until golden.  

Related Recipes

The Recipes of the Caseificio Longo

Cooked artichoke, fresh tomato and Tomino salad

Cooked artichoke, fresh tomato and Tomino salad

Clean the artichokes, slice them finely and toss them in a pan with the scallion

Difficoltà bassa
Preparazione 10 minuti
Thyme-scented Seirass soufflé

Thyme-scented Seirass soufflé

Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel

Difficoltà media
Preparazione 40 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Paglierina and Asparagus Pie

Paglierina and Asparagus Pie

Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into

Difficoltà bassa
Preparazione 60 minuti
Empanadas with Toma Piemontese

Empanadas with Toma Piemontese

Chop the onion and soften in a pan with some oil. Add the diced chicken and fry

Difficoltà media
Preparazione 30 minuti
Primosale and pumpkin pie

Primosale and pumpkin pie

Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...

Difficoltà media
Preparazione 40 minuti
Tomino alla milanese

Tomino alla milanese

Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing

Difficoltà media
Preparazione 15 minuti
Assorted Savoury Choux Buns and Macarons

Assorted Savoury Choux Buns and Macarons

Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the

Difficoltà bassa
Preparazione 30 minuti
Tomino and cream mousse

Tomino and cream mousse

Mix the Tomini and cream to a smooth consistency and place in the fridge until

Difficoltà bassa
Preparazione 15 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Ricotta and spinach pie

Ricotta and spinach pie

Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a

Difficoltà alta
Preparazione 30 minuti
Diced Toma su gratin

Diced Toma su gratin

Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch

Difficoltà bassa
Preparazione 20 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2023. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524