Truffle Cheese Toastie & Sparkling Blanc de blancs
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.
- Sourdough bread
- Gruyere cheese, grated
- Raclette cheese, grated
- Cheddar cheese, grated
- Good quality mayonnaise
- Fresh truffle (we source ours from Tamar Valley Truffles during Winter)
- Equipment- sandwich press
- You'll also need baking paper
- Truffle Oil - optional
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