Method

• Preheat the oven to 180 °C.
• Remove the crust from the slices of sandwich bread, leaving only the crumb.
• Trim the slices so that they fit the width of the tin.
• Grease the sides and bottom of the tin with butter.
• Sprinkle a little white sugar over the bottom of the tin.
• Line the entire tin, both the base and the sides, with slices of cooked ham. Leave half of each slice inside and half hanging over the edges of the tin, so that you can fold them over the pie once it is finished and cover it completely.
• Beat the 3 eggs with a pinch of salt.
• Dip the bread slices in the beaten egg and arrange them on the bottom of the tin to form a base.
• On this bread base, place slices of cheese and, on top, slices of cooked ham.
• Repeat a second layer with slices of bread brushed with beaten egg and, on top, the cheese and ham.
• Repeat the layers successively until the tin is full, but always finish with a layer of cheese on top.
• Finally, cover the pie with the half slices of ham hanging over the edges of the tin: first fold over the slices from the long sides and then cover it with those from the short sides.
• Brush this final layer of ham with beaten egg.
• Bake at 180 °C for 20-25 minutes, covered with aluminium foil so that it does not brown.
• Transfer the pie to a serving platter and arrange chopped escarole and grated carrot around it.
• Serve hot.