Prosciutto, Triple Crème and Truffle Oil Sandwich
Ingredients
- 3 ounces triple crème thinly sliced
- 2 slices Mestemacher pumpernickel bread
- ~ 1/2 teaspoon truffle oil
- 1 cup arugula
- 4 ounces prosciutto slices rolled
Instructions
- Remove triple crème from refrigerator one hour prior to serving.
- Toast bread and cut each slice in half.
- Lightly drizzle truffle oil on all four halves of bread.
- Place half of arugula on the two bottom halves of bread.
- Divide prosciutto rolls and top with sliced triple crème.
- Top with remaining halves of bread.
- 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.
* If you can't find Mestemacher pumpernickel bread any of their breads will work.
