Filled sandwich loaf bake

A simple, delicious supper without fuss. Fill with whatever is in the fridge and be imaginative.
INGREDIENTS
1 packet sliced sandwich loaf
Cooked ham
Fontina slices or mozzarella
Grilled aubergine
Tomatoes
3 eggs
A glass milk
Grated Parmigiano
1 packet pancetta
Oregano
Salt and pepper

I fill bread like toasted sandwiches, adding Fontina.

Then aubergine.

Then cooked ham.

I cover with another bread slice.

I line a loaf tin with parchment and start inserting sandwiches.

I add more filling between sandwiches.

Holding tin upright makes filling easier. I added tomato rounds as I went and filled completely, pressing slices together.

I close with the loaf’s end slice.

The tin is full.

I prepare topping.

I beat eggs.

I add milk.

Then 4 or 5 tablespoons Parmigiano.

Then diced pancetta.

I beat with a fork and add salt and pepper.

I spoon evenly over loaf, allowing it to soak through.

I add dried oregano.

I bake at 180°C for 25/30 minutes until golden with melting cheese.

An appetising supper or aperitivo, served warm after resting.