Speck and Toma Piemontese Toastie


  • 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


  • 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.  

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