Sandwiches should be eaten hot, both for the crispy loaf and for the omelette.
It is a truly delicious aperitif / appetizer, to be used as finger food
Servings: 4 people
Difficulty: easy
Time: 30 minutes
First we prepare the omelette, beating the eggs, grated cheese, milk, 4 teaspoons of mushroom and truffle cream, a pinch of salt. Let it cook over low heat before turning it over to the other side.
Once cooked, make discs with a pasta bowl and keep them aside.
We toast the loaf bread and make other discs.
Take the beetroot and blend it with a blender adding extra virgin olive oil and salt until you get a soft cream. Let's start composing our sandwiches alternating: a disc of loaf bread, an omelette disc, a salad leaf, still omelette and close with a disc of loaf bread.
Through a sieve so that it turns out smooth and without lumps.
We compose the dish with the beetroot as a bed and the sandwiches on top.
Sandwiches should be eaten hot, both for the crispy loaf and for the omelette.
