Salt tile

Preparation:

Preparation: Trim the loaf of bread at the ends and remove one of the base crusts. Starting from the side without the crust, slice the loaf lengthwise to obtain 3 slices of "mollica", as long and wide as the loaf itself and 1.5 cm thick each. In a small bowl mix the vinegar with a splash of Worcester and 40 g of cold water. Moisten the slices, brushing them on one side with the prepared syrup. Pass the ham through an electric mincer, collecting the proceeds in a bowl. Mix it and amalgamate it with the soft cheese and flavor the mixture with a pinch of salt and a splash of Worcester. Now pass the hard-boiled eggs through an electric food processor and collect the resulting mixture in a second bowl. Salt it and mix it with 2 tablespoons of mayonnaise. Spread the first slice of bread, moist side up, with about half of the ham mixture. Then garnish it with the pepper strip, cut into strips. Spread half a spoonful of mayonnaise on the non-moistened side of the second slice, then place it on the first, in contact with the ham mixture. Instead, smear the moistened side with about half of the egg mixture. On this, arrange the anchovy fillets in the centre, in a row lengthwise and, on the sides, the artichokes and gherkins cut into slices. Complete the tile with the third slice of bread, placed on top of the other two with the moistened side in contact with the underlying filling. Now prepare two croissants with the special kitchen paper to decorate and fill one with the remaining ham mixture, the other with the hard-boiled egg mixture. Decorate the surface of the tile with alternating strips of the two compounds and finish by garnishing it with a row of radish slices in the center and sprinkling it with a pot holder of aromatic mince. Arrange the brick on a suitable rectangular plate and serve it immediately, or keep it in the refrigerator until it is time to bring it to the table. It can also be prepared a day in advance.