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Truffled Fonteenies from Zestuous
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Truffled Fonteenies with Saucy Mama Dijon Mustard

Ingredients

  • 1 loaf ciabatta bread
  • 6-8 ozs. Fontina cheese
  • 1 preserved black truffle
  • ¼ cup Saucy Mama Dijon Mustard
  • 4 tablespoons butter
  • ½ cup Parmesan cheese
  • 2 tablespoons parsley
  • Kosher salt
  • Truffle oil

Instructions

  • Slice the ciabatta into 1/2-inch thick slices. Using a 1-inch circle cutter, cut the slices into circles.
  • Slice the cheese into 1/8-inch thick slices. Use the circle cutter to make circles of cheese; you’ll need 1 circle of cheese per 2 circles of bread.
    Truffled Fonteenies from Zestuous
  • Zest half a truffle into a small bowl. Stir in the mustard. Spread mustard onto each circle of ciabatta.
    Truffled Fonteenies from Zestuous
  • Add a circle of cheese and sandwich ciabatta together mustard sides in.
  • Zest the remaining truffle into another bowl. Stir in Parmesan cheese and parsley.
    Truffled Fonteenies from Zestuous
  • Heat 2 tablespoons butter in a large skillet. Add 8 sandwiches. Cook covered for 2 minutes. Flip. Cook until golden. Remove to a sheet pan.
  • Season with salt and cover. Add more butter to the pan and continue cooking all of the sandwiches.
    Truffled Fonteenies from Zestuous
  • Sprinkle Parmesan cheese over the sandwiches and drizzle very lightly with truffle oil. Serve warm.