Kaiser sandwich with octopus soppressata, spinach sprouts and Tomatoes and Truffles sauce

Cut the soppressata into thin slices with the specific slicer. Toast the sandwich and cut it into two halves. Lay the raw spinach leaves on top of it, then add the soppressata and the datterini tomatoes cut into wedges. Season with salt, add the tomatoes and truffles sauce and a drizzle of extra virgin olive oil.