Time: 15 minuti
Difficulty: Facile

Ingredients for 4 people

8 Gluten-free muffins Mediterranean pleasures
16 slices of South Tyrolean speck gluten-free
100 g Piedmontese Toma
4 Belgian salad leaves
Extra virgin olive oil
Fine salt

Method
Heat the oven to 200 ° and when it will come to temperature take the scones and put it on a baking sheet to heat for about 5 minutes, after the indicated time remove from the oven and place all on a cut.
Wash the Belgian salad and with a wide and thin knife, slice the joulienne salad, season in a bowl with a drizzle of extra virgin olive oil and a pinch of salt.
Open the buns in half with a saw blade, place the seasoned Belgian salad at the base of the muffin, add two slices of speck and a slice of Piedmontese toma, cover with the top of the muffins and serve.