Instructions: Put milk in a shallow dish and with the aid of a fork, dip bread in it until bread is dampened but not soaked. Fold each piece of bread over a slice of ham and put all the sandwiches between two cutting boards under a heavy weight for half an hour. (If you have a stone mortar, that is a very effective weight.) Dip the sandwiches in egg beaten with salt and pepper and fry in hot olive oil until well browned. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.