Ingredients

The following ingredients have 8 Servings
  • 4 oz Butter
  • 1 Yellow Onion, peeled & small dice
  • 2 Garlic cloves, peeled & minced
  • 4 oz Flour
  • 4 c Whole Milk
  • 2 c Heavy Cream
  • 2 Sprigs Fresh Thyme
  • 4 oz Truffle peelings, drained, and chopped
  • 1 oz Truffle Oil
  • ¼ oz Truffle Salt
  • 1 loaf Rustic Filone, sliced ¾”
  • 16 oz White Cheddar, 1 oz. slices
  • 8 oz Butter, softened

Instruction

  • For the Béchamel: Melt the butter in a large saucepot; sweat the onion & garlic, no color for 3-4 minutes. Add flour and cook 3-4 more minutes, stirring continuously with a wood spoon. Slowly whisk in milk, then cream. Bring to a boil while whisking. Add sprigs of thyme. Turn heat down to a low simmer for 30 minutes. Keep the bottom clean with a heatproof rubber spatula to prevent scorching. Turn off heat, stir in chopped truffle peelings, truffle oil, and truffle salt. Adjust seasoning with salt & pepper. Cool down in a shallow pan. Remove sprigs of thyme. Assembly: Lay out the sliced filone on a tray, 2 pieces opened up apart from each other. Generously spread the chilled truffle béchamel on the face up side of both pieces of filone. Lay the sliced cheese on one side of the open sandwich, then lay the other filone on top to create your sandwich. Using gloves, smear the soft butter across both outer slices of the sandwich. Griddle the sandwich at 350* on both sides (3 minutes each) until golden brown & crispy. Cheese should be melted in the 6 minutes, otherwise, finish in the oven for 2 minutes.