Super Club Sandwich

Method

1. Toast the slices of sandwich bread on one side in clarified butter until golden.
2. Finely slice the spring onion. Separate the green part for the frittata and the white part for the peas.
3. In a pan, melt a knob of butter and cook the white part of the spring onion gently. Add the fresh peas, a glass of water, and a pinch of salt. Cook until tender, then blend to a thick puree.
4. In a bowl, beat the eggs with grated Grana Padano cheese and the sliced green spring onion.
5. In a small non-stick pan with a little butter, make a thin omelette (frittatina), cooking until just set but still soft inside. Flip and set aside.
6. Slice the Milano salami thinly.
7. Slice the tomato thinly.
8. Assemble the club sandwich: Spread a layer of pea puree on one slice of bread (bottom). Place the frittatina on top, then a generous layer of salami. Place the second slice of bread (toasted side up) and spread pea puree on both sides. Add lettuce leaves and tomato slices. Season with salt and pepper. Spread pea puree on the underside of the third slice of bread (toasted side down) and place on top.
9. Trim the crusts if desired, secure with toothpicks, and cut into triangles.