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Warm Fresh Truffle Sandwich with Salted Butter Recipe
Warm Fresh Truffle Sandwich with Salted Butter
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: less than 15 minutes

Prep. time: A few minutes
Waiting time: 2 days
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

Truffles, please! But a truffle sandwich? Yes…

A far cry from the classic ham and butter on baguette!

Take a look at the truffle menu: it's a sublime collection of dishes dedicated exclusively to this gastronomic black jewel. Last winter, 200 kg of fresh truffles passed through the kitchen in under three months.

Michel Rostang invented this gourmet sandwich, and while the recipe may be extremely simple - bread, butter and truffles - I think it is his generous nature that has made it into a little masterpiece. The sandwich is made from toasted slices of pain au levain, sourdough bread, generously buttered with salted Noirmoutier butter, and filled with sliced truffles of a nice thickness.

The sandwich is then enclosed in plastic wrap and left to rest so that every crumb of the bread absorbs the truffles' flavours.

Just before serving, it is toasted on both sides under a salamander. It is served warm, accompanied by a little salad dressed with truffle vinegar.

For 6 servings

- 180 g (6 oz.) black truffles (tuber melanosporum)
- 200 g (7 oz.) salted butter
- 12 slices of country bread

- 200 g (7 oz.) fine arugula
- 200 ml (3/4 cup) sherry vinegar
- 200 ml (3/4 cup) Port
- 600 ml (2 1/3 cups) olive oil
- 50 g (2 oz.) truffles
- 1 egg yolk
- 1 tsp. Dijon mustard
  1. Cut the truffles into thick 2-3 mm (1/8") slices.
  2. Spread the bread slices generously with butter. Spread the truffle slices on top, 30 g (1 oz.) per person.
  3. Close up the sandwich and wrap in plastic wrap; refrigerate at least 2 days.
  4. Pass both sides of the sandwich under the salamander.


  1. In a bowl, whisk together the mustard and egg yolk; gradually whisk in the sherry vinegar, Port and olive oil.
  2. Blend in the truffles.

Serve the sandwich warm with the arugula salad with truffle vinaigrette.  


To accompany this dish, we recommend a Meursault
Charmes 1999 – Domaine Guy Roulot

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