Mini buffet Sandwich with Omelette, Baked Ham, Fontina and Avocado

The perfect mini sandwiches for any buffet that will go like hotcakes!

MAKE THIS RECIPE WITH:

LE NATURELLE BARN EGGS 12h ANTIBIOTIC-FREE

Cook Time 10 mins
Rest 30 mins
Total Time 40 mins
Course Starter
Cuisine Italian

WHAT YOU NEED

  • 1 bowl
  • 1 low and wide baking sheet

INGREDIENTS
  

for the omelette:

  • 3 le Naturelle barneggs 12h antibiotic-free
  • 2 tablespoons Parmesan cheese
  • 1 spring onion
  • salt and pepper to taste

in addition:

  • 3 slices of sandwich bread without crust
  • 200 g baked ham
  • 200 g sliced fontina cheese
  • 1 avocado
  • 1 mayonnaise to taste

METHOD
 

  • Put eggs in a bowl, beat them alone first and then add the grated Parmesan cheese, the chopped spring onion, salt and pepper and pour everything into a low and wide baking pan lined with parchment paper. Bake in a preheated oven at 180°C for about 10 minutes or until cooked. Let cool and divide into 2 strips the size of the slices of bread.
  • Place the first slice of bread on the work surface and spread thinly with mayonnaise. Make a homogeneous layer of sliced baked ham, followed by one of fontina cheese and one of avocado slices. Top with the omelette and a layer of bread. Continue this way until the ingredients are finished. Allow to cool in the refrigerator for 30 minutes wrapped in plastic wrap.
  • After that cut the brick in half longways and then into cubes. Spear with toothpicks and serve.