Prep. time: A few minutes
Waiting time: 2 days
Cooking time: A few minutes
Truffles, please! But a truffle sandwich? Yes…
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.
- Cut the truffles into thick 2-3 mm (1/8") slices.
- Spread the bread slices generously with butter. Spread the truffle slices on top, 30 g (1 oz.) per person.
- Close up the sandwich and wrap in plastic wrap; refrigerate at least 2 days.
- Pass both sides of the sandwich under the salamander.
- In a bowl, whisk together the mustard and egg yolk; gradually whisk in the sherry vinegar, Port and olive oil.
- 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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