Chef's Canape

Preparation:

Preparation: Cut the two sandwiches exactly in half lengthwise and divide each half into four parts; finally cut each of these parts in two. In this way you will obtain cubes 4 or 5 cm high. Remove all the crust. On one side of each cube, make an incision with a knife, forming a square and leaving a half-centimetre border between the cut and the side of the cube. Heat plenty of oil in the frying pan and dip the previously prepared bread cubes, a few at a time, leaving them to brown evenly. Then drain the cooking grease, placing them on a sheet of absorbent paper, and then leave them to cool. Insert the blade of the knife exactly in the point where you made the incision and remove the crumb of the bread that is inside the drawn square. Slightly dig the bread cube inside to form perfectly square trays. Now debone the boiled chicken, removing the skin, pass it through a meat grinder a couple of times together with the ham, so as to reduce both to a cream. (It would be better to even crush them in a mortar). Whip the butter with a wooden spatula until it is creamy, then add it to the prepared mixture. Mix everything well. Put a spoonful of this mixture inside each pan of bread, insert a stuffed olive and cover everything with a slice of fontina cheese. Place the pancarré cubes thus prepared in the hot oven, leaving them there long enough for the cheese to melt. Arrange the canapés in a serving dish and serve them very hot.