4 PAX - Time 15min
Utensils: Sandwich maker, chopping board, knife, grater/slicer.
INGREDIENTS
ELABORATION
Cut the asparagus into fine slices.
Salt and pepper the asparagus (not much salt is needed, as the Iberian ham will provide enough flavour).
Sauté the asparagus in a pan on medium heat with the Pons Selección Familiar EVOO Arbequina oil for 2 minutes until al dente (cooked but crunchy).
Arrange on 4 slices of multiseed bread: the Jabugo, the Emmental cheese, the slices of asparagus spears and the grated or sliced truffles.
Season with the Pons infused with White/Black Truffle oil and close the sandwich with the other slice.
Preheat the sandwich maker to medium/high.
Coat the sandwiches with a few drops of Pons Family Selection Oil.
Place the sandwiches in the sandwich maker and close it, pressing on the lid (a grill or non-stick cooking plate may also be used.)
Allow the sandwiches to cook until brown (between around 2 and 3 minutes).
Serve hot.
