15g fresh, aromatic black truffle
2tsp beurre de guerande (salted butter) at room temperature
2 slices of poilane-style country bread
1tsp French fleur de sel
1 Cut the truffles into slices about 1cm thick.
2 Generously lather the butter on both slices of bread.
3 Sprinkle with fleur de sel.
4 Place one slice of bread with overlapping slices of truffle, close sandwich and pack firmly.
5 Wrap the sandwich in cling-wrap and refrigerate for at least 24 hours.
6 When ready to eat, grill one side at a time until the butter has melted and the bread is suitably toasted.
7 Place in pack lunch and head to work.