Simmer the potatoes, peel them and then cut them into small cubes.
Heat a drizzle of olive oil with a clove of garlic in a non-stick frying pan. Add the potatoes and cook for a couple of minutes, seasoning with salt and ground black pepper.
Cut the caciotta into thin cubes and add them to the potatoes, removing the garlic. Turn off the heat and mix thoroughly until the cheese melts into the potatoes.
In the meantime, cook the steak in a non-stick frying pan with some olive oil. Add the fennel seeds and a pinch of salt. Once it is cooked, remove it from the heat, cut it into thin strips and put it aside.
Cut two slices of bread about 1 cm thick and brown them in the pan where you cooked the steak.
Assemble the sandwich starting with the potatoes, then the meat and top with slices of Coppa Piacentina PDO.
