> Recipes > Truffle

Truffle sandwich

by
Frances Atkins
Truffle sandwich

PT20M

Share recipe

Related recipes

Goat's cheese rounds with honey, walnut, rocket and umeboshi
Food Urchin
Blue cheese filo bites with pears and pecan
Anne Faber
Balsamic tomato and pesto canapés
Jacqueline Meldrum
Le Gruyère AOP and tomato choux fritters
Nancy Anne Harbord
Tournedos Rossini
Richard Turner

Ingredients

save recipe
recipe saved
print recipe
shopping List

Metric

Imperial

Truffle sandwich

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

Garnish

save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print 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
Share recipe
Frances Atkins
Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

Comments ()

Truffle sandwich

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

You may also like

Truffle sandwich
Truffle
Recipe Collection
Woodland treasures: the truffles of Umbria
Great Italian Chefs
Cheese
Recipe Collection
Exploring Italian vegetables
Sally Abé
Green, white and red: springtime in Italy
Luciana Squadrilli
Truffle
Recipe Collection
The past, present and future of English truffles
Nancy Anne Harbord
Fun
Recipe Collection
Frances Atkins
The Yorke Arms
Afternoon tea
Recipe Collection
Vegetarian
Recipe Collection
Vegetable
Recipe Collection
Vegetarian canapé
Recipe Collection
What's in season: November
Sally Abé
Goat's cheese rounds with honey, walnut, rocket and umeboshi
Food Urchin
Blue cheese filo bites with pears and pecan
Anne Faber
Balsamic tomato and pesto canapés
Jacqueline Meldrum
Le Gruyère AOP and tomato choux fritters
Nancy Anne Harbord
Cook school confidential: cooking with bread
Great British Chefs
The Yorke Arms
Frances Atkins
Tournedos Rossini
Richard Turner
Turbot, celeriac, Jerusalem artichoke and truffle
Peter Coucquyt
Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle
Nancy Anne Harbord
Kitchen garden chef's table at The Yorke Arms
Nancy Anne Harbord
The Yorke Arms review
Nancy Anne Harbord
Frances Atkins
Recipe Collection
Mini minted pea tartlets
Howard Middleton
How to put together the ultimate afternoon tea at home
Great British Chefs
Mini mushroom tartlets
Helen Graves
Truffle explosion
Steve Drake
Mini rose cupcakes
Urvashi Roe
Cheese
Recipe Collection
Canapé
Recipe Collection
Truffle chips
Tom Aikens
Truffle and white chocolate with truffle ice cream
Tom Aikens
What’s in season
Warm spiced pulled brisket with horseradish and fukujinzuke
Food Urchin
Pain perdu with coffee, pears and quince
Peter Coucquyt
Cold-smoked cheese
Karen Burns-Booth
Beetroot, lentil, squash and paneer spring rolls
Deena Kakaya
Wild mushroom and roast garlic 'tumbleweeds'
Nigel Haworth
Rare roast beef, horseradish cream and wild garlic crispbread
Valentine Warner
Pickled ewes milk cheese and watermelon salad
Josh Eggleton
Macadamia nuts with black olives
Martin Wishart
5 ways with toast
Great British Chefs
Great British Chefs Cook School
Truffle roasted duck
Tong Chee Hwee
Thyme crackers
Nathan Outlaw
The truffle hunt
Russell Brown
How to grate cheese

NAVIGATE

© Great British Chefs 2018