This is how we make this cellar door special using fresh truffle from Tamar Valley Truffles.
We source 3 cheeses from Southern Sky Dairy to get the best flavour and texture.
We use sourdough bread from Bread + Butter in Launceston.
Slice 2 thick slices of bread
Smear mayonnaise on the outside of the bread slice (this will make the sandwich crispy)
In a small bowl, mix together the 3 cheeses, about one handful of each.
Wrap sandwich in baking paper and place in sandwich press. Toast for 4-5 minutes or until golden brown & crispy on the outside and melted cheese is oozing out.
Plate & serve wth a glass of Moores Hill Sparkling Blanc de blancs