Melted Comté bubbling under the broiler, ham tucked inside and a crust gone golden in butter: Sauce Martin’s truffle hot sauce, made with black truffle and fresh chili, lets the forest speak first before a gentle, well-balanced heat.
Serves 2 · 20 min
Ingredients
- 4 slices of sandwich bread
- Butter, for spreading
- A few drops of Truffle Hot Sauce (Sauce Martin), plus a few more to finish
- 2 slices of ham
- 1 cup (100 g) grated Comté or Gruyère
Method
- Butter 4 slices of sandwich bread on one side and add a few drops of Truffle hot sauce to the unbuttered sides.
- Fill 2 of the slices with 2 slices of ham and most of 1 cup (100 g) of grated Comté or Gruyère, then close with the other slices, buttered sides out.
- Cook in a skillet over medium heat for 3 minutes per side, until golden.
- Sprinkle with the remaining cheese, melt under the broiler for 2 minutes and finish with a few more drops of sauce.
The star of this recipe: Truffle Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
