Truffle Toastie

2 slices sourdough bread

Butter, softened

Truffle butter, if you have it

Good-quality ham

Gruyère cheese, sliced or grated

Fresh French black truffle (Tuber melanosporum).

A small pinch of sea salt, optional

Black pepper, optional

The amount of fresh truffle is up to you. Use a little for a gentle flavour, or more if you are feeling indulgent.

Infusion step, optional but recommended

Place the Gruyère cheese in a clean glass container with the fresh truffle.

Seal the container and place it in the fridge for 24–48 hours.

During this time, the truffle aroma will naturally infuse into the cheese.

Method

Butter the outside of each slice of sourdough.

Layer the ham and Gruyère cheese inside the sandwich to taste.

Micro plane or shave fresh truffle over the cheese before closing the toastie.

Melt a little butter in a frying pan over low to medium heat.

Place the toastie in the pan and cook slowly until the bread is golden and crisp.

Turn the toastie and cook the other side until the cheese is melted.

Before the final turn, spread a little truffle butter on the top of the toastie.

Turn once more so the truffle butter melts into the hot sourdough.

Remove from the pan, slice and serve straight away.

Tip

Cook the toastie gently rather than over high heat. This gives the cheese time to melt and helps protect the truffle aroma.

For extra indulgence, add another small shaving of fresh truffle just before serving.