Prosciutto, Triple Crème and Truffle Oil Sandwich
Author: Nicole
Ingredients
  • 3 ounces triple crème, thinly sliced
  • 2 slices Mestemacher pumpernickel bread
  • ~ ½ teaspoon truffle oil
  • 1 cup arugula
  • 4 ounces prosciutto, slices rolled
Instructions
  1. Remove triple crème from refrigerator one hour prior to serving.
  2. Toast bread and cut each slice in half.
  3. Lightly drizzle truffle oil on all four halves of bread.
  4. Place half of arugula on the two bottom halves of bread.
  5. Divide prosciutto rolls and top with sliced triple crème.
  6. Top with remaining halves of bread.
  7. Serve at room temperature.
Notes
* If you don’t have truffle oil, substitute a good quality extra virgin olive oil and a good brie will work in place of a triple crème.
* If you can't find Mestemacher pumpernickel bread any of their breads will work.
Recipe by Riegl Palate at https://www.rieglpalate.com/prosciutto-triple-creme-and-truffle-oil-sandwich/