Truffle sandwich

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Frances Atkins shares a delectable truffle canapé recipe, pairing the earthy truffles with cheese. If you are unable to get hold of Raclette, any good quality soft cheese will do.

First published in 2015
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Ingredients

Metric

Imperial

Truffle sandwich

  • 4 slices of white bread
  • 25ml of truffle oil
  • 1 medium truffle
  • 200g of Raclette cheese

Garnish

Method

1
Heat the oven to 180°C/Gas mark 4. Remove the crusts from bread. Sprinkle one side of each slice with truffle oil
  • 4 slices of white bread
  • 25ml of truffle oil
2
Place on a baking sheet and bake for about 8 minutes or until golden brown, turning over once to make sure both sides brown
3
Grate the truffle over one side of two pieces of toast. Spread on the Raclette and use the other pieces of bread to make two sandwiches. Keep warm
4
Cut the sandwich into squares and garnish each with a parsley leaf
First published in 2015
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The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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