Buffalo Slider Baguette Truffle Mayo and Arugula


Serves 12-16
  • 2 each French baguette
  • 16 pieces
  • Buffalo slider 2oz
  • 16 each slices of Romano tomato
  • 2 cups baby arugula
  • 1 lb. French Brie cheese
  • ½ cup olive oil
  • 16 pieces bamboo skewer



Mix mayonnaise with truffle oil and chopped truffle, check seasoning. Cut the baguettes longwise using a serrated knife, drizzle with olive oil and toast them in the oven until golden and crisp. Meanwhile, cook the sliders on a grill, season with salt and pepper to taste. Spread the truffle mayo on both sides of the baguettes; line each bottom of the baguettes with 8 slices of tomato. Display 8 sliders on top of the tomatoes per baguette. Top each slider with a small slice of Brie cheese. Garnish each Brie cheese with 2 or 3 leaf of Arugula. Cover up with the tops of the toasted baguettes. Put 8 bamboo skewers per baguette through each slider. With a serrated knife cut between the sliders and present the entire baguettes with the sliders on long thin platters or cutting boards.