Ingredients: Medium to thin sliced bread (brioche, sourdough and country bread all work well), truffle butter (available in most gourmet food stores), Fontina cheese (or any Alpine cheese such as Gruyere or Appenzeller), fig jam (optional).
Smear the bread with truffle butter and cover with thin slices of Fontina cheese. Top with bread and press together. Place in a non-stick skillet at medium heat and grill until bread is golden brown and cheese has melted. (Optional) Take a round or square cookie cutter and punch out mini appetizer sandwiches. Top with a small dollop of fig jam and serve right away.