In a bowl, cream the room-warm butter with a pinch of anchovy paste and a pinch each of salt and pepper.
If desired, drain pepperoni well, chop finely and mix in (or simply omit).
Spread all breads with a little butter. Now place a slice of ham on half of the breads, cover with cheese and again place a sheet of ham. Place the remaining breads on top with the coated side down and press down well. Cut each toast in half diagonally.
In a dish, beat the eggs. Heat plenty of oil in a large skillet.
Meanwhile, quickly turn the filled toasts in the beaten egg and roll in the bread crumbs.
Place in the hot fat and fry until golden brown on both sides.
Lift out and drain briefly on paper towels before serving.
Preparation Tip:
Top toast with tomato or cucumber salad.
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