Caroline Rostangs Warm Truffle Sandwich Recipes

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TRUFFLED FILLET OF BEEF SANDWICHES



Truffled Fillet of Beef Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 1/2 to 2 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted butter, at room temperature
Kosher salt and coarsely ground black pepper
2 French baguettes, 18 to 20 inches long
3 ounces black truffle butter, at room temperature
1 (2-ounce) chunk good Parmesan cheese
Fresh baby arugula

Steps:

  • Preheat the oven to 500 degrees F. (Be sure your oven is very clean!)
  • Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the fillet about 1/4-inch thick.
  • Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.
  • Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.

CAROLINE ROSTANG'S WARM TRUFFLE SANDWICH



Caroline Rostang's Warm Truffle Sandwich image

Provided by Jonathan Reynolds

Categories     lunch, main course

Time 10m

Yield 4 to 8 servings

Number Of Ingredients 5

1 loaf country bread
6 tablespoons salted butter
7 ounces black truffles, thickly sliced
French sea salt, like Fleur de Sel de Gruyere, to taste
Freshly ground black pepper to taste

Steps:

  • Slice bread lengthwise into 4 long, thin slices. Spread each slice generously with butter on one side.
  • Arrange truffles on two pieces of the buttered bread. Sprinkle generously with salt and pepper, top with remaining bread and wrap tightly in plastic wrap. Refrigerate for at least 2 days and up to 3.
  • Preheat the broiler and run the sandwiches underneath for 1 to 2 minutes on both sides until very lightly browned. Cut into pieces and serve immediately.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 26 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 428 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED TURKEY SANDWICH WITH CREMINI AND TRUFFLE



Roasted Turkey Sandwich with Cremini and Truffle image

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 33

1/2 cup honey
1/2 cup kosher salt
2 bay leaves
2 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Pinch of crushed red pepper flakes
3 cups ice cubes
1 bone-in skin-on turkey breast (2 1/2 to 3 pounds)
4 cloves garlic, minced
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Finely grated zest of 2 Meyer lemons
1/3 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 pound cremini mushrooms, cut in half
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme
1 teaspoon kosher salt
3 to 4 turns of fresh ground black pepper
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons fresh flat-leave parsley, chopped fine
2 tablespoons all-purpose flour
4 tablespoons unsalted butter
1/2 cup white wine
1 cup unsalted chicken broth
4 torpedo rolls, sliced lengthwise and scooped
1/4 cup black truffle paste/pate or truffle oil
8 ounces truffled gouda, sliced
4 ounces baby arugula

Steps:

  • For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot. Bring to a boil over medium-high heat. Turn off the heat and add the ice cubes. Place the turkey and brine into a 1-gallon resealable plastic bag. Refrigerate for 1 hour. Remove from the brine and pat dry with paper towels.
  • For the herb-roasted turkey breast: Preheat the oven to 425 degrees F.
  • Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well. Rub the turkey all over with the herb-olive oil mixture to completely cover.
  • Place the turkey in a large cast-iron skillet and roast for 15 minutes. Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes. Cover with foil if the turkey starts to get too dark. Let the turkey rest for 10 minutes. Reserve all the juices from the bottom of the skillet.
  • Shred the turkey when cool enough to handle and reserve.
  • For the grilled cremini mushrooms: Preheat a grill to high. Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat. Place the creminis on the grill and char on all sides, 4 to 5 minutes. Reserve the mushrooms.
  • For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve.
  • For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux. Cook, whisking often, for 5 minutes. Stir in the wine, then add the cremini mushrooms and chicken broth. Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes.
  • Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat. Let the turkey crisp in the pan, 2 to 3 minutes. Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes.
  • Spoon 1 tablespoon black truffle paste on a roll. Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula. Spoon 2 tablespoons of the gravy over the roasted turkey. Make 3 more sandwiches with the remaining ingredients. Serve immediately with extra gravy on the side.

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