EMMENTAL, JABUGO AND ASPARAGUS SANDWICH WITH TRUFFLES

CategoryDifficultyBeginner
Prep Time12 mins

  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

1

Cut the asparagus into fine slices.

2

Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).

3

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).

4

Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.

5

Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.

6

Preheat the sandwich maker to medium/high.

7

Coat the sandwiches with a few drops of Pons Family Selection Oil.

8

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.)

9

Allow the sandwiches to cook until brown (between around 2 and 3 minutes).

10

Serve hot.


 

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

1

Cut the asparagus into fine slices.

2

Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).

3

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).

4

Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.

5

Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.

6

Preheat the sandwich maker to medium/high.

7

Coat the sandwiches with a few drops of Pons Family Selection Oil.

8

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.)

9

Allow the sandwiches to cook until brown (between around 2 and 3 minutes).

10

Serve hot.

EMMENTAL, JABUGO AND ASPARAGUS SANDWICH WITH TRUFFLES
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