4 PAX - Time 15min
Utensils: Sandwich maker, chopping board, knife, grater/slicer.
See recipe in PDF or print
INGREDIENTS
8 Slices multiseed bread (about 240g total)
60 g Iberian Jabugo ham, finely sliced
60 g Emmental cheese, sliced or grated
60 g Asparagus spears, cleaned (just the tender part)
12 g Truffles
Salt
Black pepper
Paired with:
ELABORATION
1Cut the asparagus into fine slices.
2Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).
3Sauté the asparagus in a pan on medium heat with the Pons Selección Familiar EVOO Arbequina oil for 2 minutes until al dente (cooked but crunchy).
4Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.
5Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.
6Preheat the sandwich maker to medium/high.
7Coat the sandwiches with a few drops of Pons Family Selection Oil.
8Place the sandwiches in the sandwich maker and close it, pressing on the lid (a grill or non-stick cooking plate may also be used.)
9Allow the sandwiches to cook until brown (between around 2 and 3 minutes).
Ingredients
8 Slices multiseed bread (about 240g total)
60 g Iberian Jabugo ham, finely sliced
60 g Emmental cheese, sliced or grated
60 g Asparagus spears, cleaned (just the tender part)
12 g Truffles
Salt
Black pepper
Paired with:
Directions
1Cut the asparagus into fine slices.
2Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).
3Sauté the asparagus in a pan on medium heat with the Pons Selección Familiar EVOO Arbequina oil for 2 minutes until al dente (cooked but crunchy).
4Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.
5Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.
6Preheat the sandwich maker to medium/high.
7Coat the sandwiches with a few drops of Pons Family Selection Oil.
8Place the sandwiches in the sandwich maker and close it, pressing on the lid (a grill or non-stick cooking plate may also be used.)
9Allow the sandwiches to cook until brown (between around 2 and 3 minutes).
EMMENTAL, JABUGO AND ASPARAGUS SANDWICH WITH TRUFFLES
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