Caroline Rostang's Warm Truffle Sandwich
- Total Time
- 10 minutes, plus 2 days' refrigeration
- Rating
- Comments
- Read 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)
372 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 26 grams dietary fiber; 4 grams sugars; 10 grams protein; 406 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
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!
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!