Toasted Sandwich with Parma Ham, Brie, Figs & Truffle Cream

Ingredients

• 4sourdough bread — thick slices
• 100 gParma ham
• 150 gbrie
• 2figs — fresh
• 30 grocket
• 30 gwalnuts
• 50 gcrème fraîche
• 1 tbsptruffle mayonnaise
• 10 gunsalted butter
• black pepper

Method

1. 1

   Roughly chop the walnuts and toast them for 2–3 minutes in a dry frying pan.

2. 2

   Mix the crème fraîche with the truffle mayonnaise and black pepper.

3. 3

   Slice the brie and figs into thin slices.

4. 4

   Spread two slices of sourdough bread with a thin layer of truffle cream. Set aside about a third.

5. 5

   Distribute brie, figs, and 20 g of toasted walnuts over the bread.

6. 6

   Loosely arrange the Parma ham over the filling and add black pepper.

7. 7

   Cover with the remaining slices of bread and thinly butter the outsides with unsalted butter.

8. 8

   Cook the toasted sandwiches for 3–4 minutes per side over low to medium heat until the bread is crispy and the brie is melted.

9. 9

   Let rest for 1 minute and carefully open the toasted sandwiches.

10. 10

    Distribute the rocket in between and add a small amount of truffle cream if desired.

11. 11

    Close the toasted sandwiches, cut them diagonally in half, and finish with the remaining walnuts.