Warm Breaded Savory Sandwich Cake with Mushroom Filling, Topped with Truffle Mayonnaise

Crispy, creamy, and full of umami – a savory sandwich cake with mushroom filling, flavorful cheese, and truffle mayonnaise is a true flavor bomb. It’s perfect for lunch or as part of a buffet. It also works wonderfully as a Hors d'oeuvre to go with cocktails – in that case, make it thinner by using fewer slices of bread across the width and increasing the length. Once assembled, and cooked, cut it into appropriately sized pieces and top with truffle mayonnaise.

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You will need

9 slices white sandwich bread, crusts removed (see * Se tip 1 below)

2.2 lbs (1000 g) cremini mushrooms, cleaned and finely chopped

2 tbsp (30 ml) butter

2 tbsp (30 ml) garlic, finely grated

3 tbsp (45 ml) dried mushroom powder (e.g., black trumpet and/or funnel chanterelle), finely ground in a coffee grinder

3 mushroom bouillon cubes

1 tsp (5 ml) truffle salt

Freshly ground black pepper

1 tsp (5 ml) pul biber (Aleppo pepper flakes)

1 tsp (5 ml) honey

2½ cups (600 ml) heavy cream

1 tsp (5 ml) cornstarch

2 tbsp (30 ml) truffle oil

1⅔ cups (400 ml) aged cheese like a sharp cheddar, finely grated

For breading

4 eggs, beaten

1¼–1⅔ cups (300–400 ml) panko breadcrumbs

Canola oil or peanut oil, for frying (** see tip 2 below)

Truffle Mayonnaise:

⅔ cup (150 ml) Hellmann’s mayonnaise

1½ tbsp (22½ ml) truffle paste (or a small amount of finely chopped truffle)

1 tbsp (22½ ml) truffle oil

¾ tsp (3¾ ml) truffle salt

Freshly ground black pepper

¾ tsp (3¾ ml) honey

Topping

Cucumber, cut or shaved into decorative shapes

Red chili, thinly sliced

How to make it

Day 1:

1. Start by making the truffle mayonnaise: mix all the ingredients together. Cover and place the bowl in the fridge so the flavors can develop.

⅔ cup (150 ml) Hellmann’s mayonnaise

1½ tbsp (22½ ml) truffle paste (or a small amount of finely chopped truffle)

1 tbsp (22½ ml) truffle oil

¾ tsp (3¾ ml) truffle salt

Freshly ground black pepper

¾ tsp (3¾ ml) honey

2. Heat a skillet and add the mushrooms. Cook over high heat, without any fat, stirring until all liquid has evaporated.

2.2 lbs (1000 g) cremini mushrooms, cleaned and finely chopped

3. Add the butter and continue to sauté over medium-high heat, stirring, for about 10 minutes.

2 tbsp (30 ml) butter

4. Add the garlic and dried mushroom powder. Mix well.

2 tbsp (30 ml) garlic, finely grated

3 tbsp (45 ml) dried mushroom powder (e.g., black trumpet and/or funnel chanterelle), finely ground in a spice or coffee grinder

5. Crumble in the bouillon cubes, then add truffle salt, pul biber, honey, and freshly ground black pepper. Mix well.

3 mushroom bouillon cubes

1 tsp (5 ml) truffle salt

Freshly ground black pepper

1 tsp (5 ml) pul biber (Aleppo pepper flakes)

1 tsp (5 ml) honey

6. Add the heavy cream, 1/3 cup at a time, allowing it to thicken and reduce before adding more.

2½ cups (600 ml) heavy cream

7. Mix cornstarch with water to make a slurry and add to the sauce to make it thicker.

1 tsp (5 ml) cornstarch

8. Remove from heat and finish with truffle oil. Stir well.

2 tbsp (30 ml) truffle oil

Assemble the roll cake

9. Arrange the bread slices on a sheet of parchment paper into a square, overlapping each other slightly. Cover with plastic wrap and use a rolling pin to flatten and compress them. They should stick together.

9 slices white sandwich bread, crusts removed (see * Se tip 1 below)

10. Spread the mushroom filling evenly over the bread and sprinkle with cheese. Wuth the help of the parchment paper, roll the bread into a tight roulade. Wrap the roll in plastic wrap and refrigerate overnight.

1 ⅔ cups (400 ml) aged cheese like a sharp cheddar, finely grated

Day 2

11. Place the beaten eggs in one dish large enough to fit the cake roll, and the panko in another. If needed, cut the roulade in half so it fits into a frying pan.

4 eggs, beaten

1¼–1⅔ cups (300–400 ml) panko breadcrumbs

12. Dip the cake roll in the eggs so it is coated all around, including the ends. Roll in panko until fully covered. Repeat once more, dipping the roll first in the egg, then again in panko.

13. Preheat the oven to 440 °F (225 °C).

14. Heat a large skillet over medium-high heat and pour in oil to a depth of about ½ inch. Fry the cake roll on all sides, including the ends, until golden brown.

Canola oil or peanut oil, for frying (** see tip 2 below)

15. Transfer to an ovenproof dish and bake in the center of the oven for 25–30 minutes.

16. Let rest for a few minutes, then place on a serving platter. Pipe or spoon truffle mayonnaise over the roll and garnish with cucumber and chili. Serve with a fresh green salad.

Truffle Mayonnaise

Cucumber, cut or shaved into decorative shapes

Red chili, thinly sliced

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Tip & Tricks

Tip 1: Save your bread crust and make homemade breadcrumbs:

1. Preheat oven to 350°F (175°C).

2. Cut crusts into cubes, blend them into crumbs using a mixer, and spread the crumbs on a baking sheet. Toast for 10–12 minutes, stirring halfway.

3. Let the breadcrumbs cool and store in a paper bag or loosely covered glass container in a cool, dry place.

Tip 2: Avoid frying odors: Using peanut oil for frying minimizes smell.