Per 4 servings
- 8 slices sandwich bread
- 2 oz mayonnaise
- 3 ½ oz Parmigiano Reggiano cheese, thinly sliced
- 3 ½ oz Porcini Mushrooms, thinly sliced
- ¾ oz white truffle, in slivers
- 4 tablespoons Extra Virgin Olive Oil
Stack the slices of bread one on top of the other and use a knife to cut of the crust from the four edges. Spread bread with mayonnaise and place Parmigiano shavings, porcini mushrooms, and truffle slices on four slices of bread. Drizzle with oil. Cover with the other slices of bread, press gently, and place the sandwiches on a moist kitchen towel. Cut in half diagonally, then cover with another damp kitchen towel. Keep them covered until serving time.