Boil the lampredotto for at least 2 hours in spiced broth, then cut it into small pieces and season with salt and pepper.
Spread the salsa verde over 4 slices of bread, and the other 4 spread with the bell pepper paté.
Add the lampredotto on the slices with the salsa verde, and close with the other slices spread with the bell pepper paté.
Keep them pressed for ten minutes, cut into 6 little squares and pass each square with the beaten egg and bread crumbs.
Let chill in fridge. Then fry them until crispy, dry on paper towels and cut in half.
Serve with fresh salad.