Sliced pork shoulder toastie with padron peppers

PREPARATION

1. Cut 8 slices of bread diagonally from the loaf.

2. Bake or fry the Padron peppers in olive oil and salt.

3. Use a metal skewer or pointed knife to open the quail eggs, and pour them into a bowl.

4. Fry the quail eggs and add salt flakes to taste.

5. Then place the pork shoulder slices on the bread, then a splash of olive oil, followed by the peppers and finally the quail egg.