Name: The Caffè Dogali Sandwich
Ingredients: Truffle cream (mayo and truffle oil mixed together, be bold, Truffle Mayo); Artichokes in oil (with vinegar sprinkled on them); The thinnest, crunchiest bread you can find, or one of those ciabattas from the supermarket; 6—8 slices of mortadella (as thin as possible)

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Ingredients

Fillings

The thinnest, crunchiest bread you can find, or one of those ciabattas from the supermarket
6—8 slices of mortadella (as thin as possible)
Truffle cream

Method

Caffè Dogali is my favourite sandwich shop. It’s in the middle of nowhere in North East Florence and at lunchtime everyone’s in there: well-to-do Gucci clad ladies, bin men, builders from over the road and so on. All eating sandwiches, drinking wine and breaking the bread together.

The place makes me happy. You should get a coffee and a Fernet Branca to whet the appetite, have a cigaret