1/ Combine the grated Trappe d’Échourgnac with the cream and egg.
Season to taste with nutmeg.
2/ Spread onto each bread slice and top with a slice of ham.
3/ Cut the truffle with a mandoline and top two of the four slices with truffle.
4/ Close the sandwich. Butter the outside of each sandwich.
5/ Pan-fry until golden. Remove the crusts and slice into portions.
By Chef Frédéric, Aux Tabliers Noirs
