Preparation

Melt 20 g of butter in a saucepan and then brush it onto the slices of bread. Toast them in the oven for 8 minutes at 200°C.

Take the pork shoulder and start to season it with salt and the other seasonings. Insert it into the grid for roast and cook it on SOFT 1 mode for 150 minutes.

Time to prepare the mayonnaise. Add the 2 egg yolks, a few drizzles of the seed oil, the vinegar and some salt to a bowl. Whip everything together with the aid of a whisk until it reaches the desired consistency. Hard-boil the 4 eggs, shell them and blend them together with above mayonnaise mixture.

Once the pork shoulder has finished cooking, place it in a blast chiller, and, once cold, cut it into slices with a slicer.

Now’s the time to compose the sandwich by creating two layers, separated by an additional slice of bread, with the following ingredients: the mayonnaise with the boiled eggs, the ham and slices of the vine tomatoes.

Finally, cook the 4 slices of bacon on a wire rack, place them on top of the sandwich and secure them with a toothpick.