Caroline Rostang's Warm Truffle Sandwich
Published June 7, 2003
- Total Time
- 10 minutes, plus 2 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 loaf country bread
6 tablespoons salted butter
7 ounces 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 (4 to 8 servings)
55 grams carbs; 31 milligrams cholesterol; 372 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 26 grams fiber; 406 milligrams sodium; 10 grams protein; 4 grams sugar
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!