Heat a non-stick frying pan with a drizzle of extra-virgin olive oil and a clove of garlic. Slice the Belgian endive and sauté it in the pan. Add salt, a little more oil, the olives and continue cooking.
At the same time, put some extra-virgin olive oil, garlic and peeled tomatoes in another non-stick frying pan. Add the squid, previously cleaned and cut into strips. After a couple of minutes, add salt and cover the pan with the lid.
Cut two slices of bread. Slice the cheese and add to one of the two bread slices. Heat the bread slices on a griddle, using some greaseproof paper so that the cheese doesn’t stick to the plate when it melts.
Lay the endive and the olives on the slice of bread with the melted cheese, then the squid and finally top with slices of Salame Felino PGI.
