Roast beef sandwich with Black Truffle Mayonnaise

Ingredients

  • 2 sturdy slices of bread (e.g., sourdough or spelt bread)
  • 1 tbsp of pine nuts
  • 2 hands of lamb’s lettuce (or arugula), washed
  • 6 slices of roast beef (charcuterie)
  • 1 tbsp Jean Bâton Black Truffle Mayonnaise
  • coarse sea salt and black pepper from the mill
  • chives, finely chopped
made with view product available at
Preparation time:
10 minutes
Number of people:
1 person
  1. Heat a small skillet without butter or oil over high heat on the stove.
  2. When the pan is hot, add the pine nuts and roast until they turn light brown. Be careful: they burn quickly. Then they become bitter.
  3. Spread them on a piece of kitchen paper and let cool.
  4. Place the sandwiches each on a plate.
  5. Top each sandwich with a handful of lettuce and 3 slices of roast beef.
  6. Spread half a tablespoon of truffle mayonnaise over each sandwich.
  7. Spread the pine nuts on top.
  8. Sprinkle chives on top to taste.
  9. Season with freshly ground sea salt and pepper.
  10. Tip: Put an extra slice of bread on top to make a sandwich you can eat with your hands!

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