Caroline Rostang's Warm Truffle Sandwich
- Total Time
- 10 minutes, plus 2 days' refrigeration
- Rating
- Comments
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Ingredients
- 1loaf country bread
- 6tablespoons salted butter
- 7ounces black truffles, thickly sliced
- French sea salt, like Fleur de Sel de Gruyere, to taste
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
367 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 26 grams dietary fiber; 4 grams sugars; 10 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice bread lengthwise into 4 long, thin slices. Spread each slice generously with butter on one side.
- Step 2
Arrange truffles on two pieces of the buttered bread. Sprinkle generously with salt and pepper, top with remaining bread and wrap tightly in plastic wrap. Refrigerate for at least 2 days and up to 3.
- Step 3
Preheat the broiler and run the sandwiches underneath for 1 to 2 minutes on both sides until very lightly browned. Cut into pieces and serve immediately.
Private Notes
Comments
Out of curiosity, what does the refrigeration do?
This was absolutely lovely in its simplicity! Unlike Caroline, a home toaster on broil worked fine to toast the bread. We used a crusty baguette and were delighted. Use a high quality butter!