Chop the serrano ham
from Teruel into really small pieces and mix it with the finely
chopped/crushed herbs. Add an equal amount of the fat from the Teruel
ham as it will be cooked later and it gives a lot of flavour.
The bread is cut into
Put the slices of bread in
a saucepan, some on top of others, forming layers. On top of the first
layer of bread, put the mixture of chopped ham, herbs and fat; then on
top of the second layer of bread, place whole slices of ham; alternating
until you fill the pan, forming like a layered cake and ending with a
a plate upside down over the top of the saucepan, and with one hand
placed firmly on the bottom of the plate use the other hand to grab the
handle of the saucepan and turn the saucepan upside down, so that the
bread and ham stay on the plate. Remove the pan carefully. Now bake it
until it toasts, being careful not to burn it.