Egg and Tomato Gratin Roll

2 Kornspritz rolls
24 cherry tomatoes
4 eggs
8 artichokes in oil
80 g breadcrumbs
80 g Parmesan cheese
1 lemon
Basil
Pepper
Parsley
Extra virgin olive oil
Salt

Cut the cherry tomatoes in half, salt them and drain them so they lose all their liquid. Arrange them in a baking dish, sprinkle them with a mixture of breadcrumbs, Parmesan cheese, chopped garlic and parsley and a pinch of salt; drizzle with a little oil and bake them under the grill for about 10 minutes so they soften and brown. Divide the rolls in half, open them, brush them with a drizzle of oil, and garnish them with the gratin tomatoes you just prepared and the sliced hard-boiled eggs. Season with salt, pepper, and lemon juice, top the roll half with egg and gratin tomato with 2 sliced artichokes per roll and the basil leaves. Close the roll and wrap it in wax paper. The sfilatino with egg and tomatoes au gratin is great when served with béchamel sauce-covered potatoes au gratin and basil. An alternative to potato gratin is French fries or battered vegetables. The egg and tomato gratin roll is to be served with a red beer or mint soft drink or orgeat.