Truffle Sandwich

Ken Hom introduced me to this perfection of truffles, and I would be hard-pressed to think of anything edible as pleasurable as this sandwich, especially when drowned with old, barely cold champagne.

Ingredients

  • 4-6 ounces fresh black Perigord truffles, brushed to remove sand
  • 1pound unsalted butter
  • 1 large loaf 2-day-old rustic bread
  • Sea salt
  • freshly ground coarse black pepper

Method

Slice the bread ¼ inch thick. Butter each slice generously on one side. Slice the truffles 1/16 inch thick and lay them on the butter two layers thick. Sprinkle the truffles generously with the salt and pepper. Put a buttered slice of bread, butter side down, on top of the truffles.

Stack the sandwiches and wrap in plastic wrap that has no smell (or use aluminum foil or big zip-lock bags), and then refrigerate for 12 hours.

Preheat the oven to 400 degrees.

Put the sandwiches in one layer on a baking sheet and cook for 6 minutes on each side.

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