Caroline Rostang's Warm Truffle Sandwich

• 1 loaf country bread
• 6 tablespoons salted butter
• 7 ounces black truffles, thickly sliced
• French sea salt, like Fleur de Sel de Gruyere, to taste
• Freshly ground black pepper to taste

1. Slice bread lengthwise into 4 long, thin slices.
2. Spread each slice generously with butter on one side.
3. Arrange truffles on two pieces of the buttered bread.
4. Sprinkle generously with salt and pepper, top with remaining bread and wrap tightly in plastic wrap.
5. Refrigerate for at least 2 days and up to 3.
6. Preheat the broiler and run the sandwiches underneath for 1 to 2 minutes on both sides until very lightly browned.
7. Cut into pieces and serve immediately.

country bread, butter, black truffles, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9561 (may not work)