Take the Ciabatta Bread (1/2 loaf) and slice it into 4 thick, equal slices. Remove the heel and set it aside to dip in pasta sauce later! Then gently slice an opening through the middle of each slice to make a large pocket for the filling.
Stuff each slice with 1/4 of the Prosciutto (0.25 pound) and a slice of the Fresh Smoked Mozzarella (4 slice).
Combine the Egg (5), Milk (1/2 cup), Pecorino Romano Cheese (1/4 cup), Truffle Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), Dried Basil (1/2 teaspoon), and Dried Oregano (1/2 teaspoon) in a large mixing bowl and whisk it all together.
Soak the stuffed bread slices in that mixture for 5 minutes on each side.
While the bread finishes soaking in the custard, preheat an electric griddle to 350 degrees F (180 degrees C) or a large griddle pan over medium high heat.
Grease the griddle with the Butter (1 tablespoon). Take the bread right out of the custard and onto the griddle to cook for 3 minutes on each side.
Cook them for another 2 minutes on each side. If necessary, reduce the heat and keep flipping the toast every couple of minutes, until the mozzarella is melted without burning the outside.
Serve the savory French toast immediately and enjoy!