Culatello, cicorino and walnuts filone

2 Filone loaves with sesame
20 ml whole milk
50 g cicorino ceriolo
40 g walnuts
200 g
Goat's cheese
200 g culatello

Thinly chop the culatello, mix it in a bowl with a fork with the goat cheese. Gradually add the milk, the chopped walnuts and the thinly sliced cicorino. Mix until smooth, then add salt and pepper to taste. Spread this mixture on half of the bread slices and cover with the others. Wrap each sandwich in the cling film and let them stand in the refrigerator for an hour. Remove the sandwiches from the refrigerator, cut them in half and then in half again. Serve the sandwiches with Colong tea -they go well with this partially fermented tea, from southeastern China, which stands out for its coppery hues, intense full-bodied flavor, and delicately fruity aroma. Even more successful is the pairing with its version flavored with rosemary, tangerines, chestnuts and figs, which goes by the name of Mediterranée.