Català
4 PAX - Time 15min
Utensils: Sandwich maker, chopping board, knife, grater/slicer.
INGREDIENTS
ELABORATION
Cut the asparagus into fine slices.
Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).
Sauté 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).
Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.
Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.
Preheat the sandwich maker to medium/high.
Coat the sandwiches with a few drops of Pons Family Selection Oil.
Place the sandwiches in the sandwich maker and close it, pressing on the lid (a grill or non-stick cooking plate may also be used.)
Allow the sandwiches to cook until brown (between around 2 and 3 minutes).
Serve hot.
Ingredients
Directions
Cut the asparagus into fine slices.
Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).
Sauté 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).
Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.
Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.
Preheat the sandwich maker to medium/high.
Coat the sandwiches with a few drops of Pons Family Selection Oil.
Place the sandwiches in the sandwich maker and close it, pressing on the lid (a grill or non-stick cooking plate may also be used.)
Allow the sandwiches to cook until brown (between around 2 and 3 minutes).
Serve hot.