TRUFFLE FENNEL STACK
PRODUCT USED
COOKING TIME
20 min.
SERVING SIZE
2 people
INGREDIENTS LIST
4 slices – Sourdough bread
2 Tbsp – Cranberry chutney
2 Tbsp – Dijon mayo (v)
10 slices – Wild Truffle plant-based deli slices
1 cup – Fennel Slaw (sub recipe)
2 tsp – Extra virgin olive oil
2 tsp – Champagne vinegar
½ cup – Fennel, sliced thin
¼ cup – Carrot, sliced thin
¼ cup – Celery, sliced thin
2 Tbsp – Parsley leaves
½ tsp – Salt
DIRECTIONS
Prepare the fennel slaw, in a bowl thoroughly mixing olive oil, vinegar, fennel, carrot, celery, parsley and salt.
Assemble each sandwich by spreading Dijon mayo on one slice of bread and the cranberry chutney on the other. Fill each sandwich with 5 Wild Truffle slices and ½ cup fennel slaw.
