Carpaccio sandwich with Black Truffle Mayonnaise

Ingredients

  • 4 whole wheat pistolets
  • 1 pack carpaccio a 200 grams
  • Arugula lettuce
  • Fresh basil
  • Pine nuts
  • Parmesan cheese
  • Tube of Jean Bâton Black Truffle Mayonnaise
  • Black pepper
Preparation time:
15 minutes
Number of people:
4 people
  1. Bake the pistolets according to the instructions. Let cool for a moment.
  2. Cut open the pistolets. Spray Jean Bâton Black Truffle Mayonnaise on the insides. Top the bottom half with arugula, carpaccio, pine nuts and Parmesan cheese.
  3. Place some loose basil leaves on top and sprinkle with fresh black pepper as desired. Place the top half of the pistolet on top. Repeat 4 times.

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