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Sauté first the mushrooms and then the smoked ham in a pan with little oil and a pinch of salt (to taste, some smoked hams are already salty. I use Iberian smoked ham)
Cut the green peppers in small squares and fry them in a pan.
Spread the mayonnaise on the toasted bread.
Place the green peppers on top of the mayonnaise, then place a slice of Iberian ham and finally the mushrooms.
Ready to serve.
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