Garibaldino Sandwich

Method

1. Sift the flour into the stand mixer and add the whole eggs.
2. Dissolve the yeast in milk and add it to the mixer.
3. Mix the dough, then add the sugar.
4. Add the butter in flakes, and finally the salt.
5. Transfer the dough to a floured surface, cover with plastic wrap, and let it rest for one hour outside the fridge.
6. Meanwhile, prepare the onions: slice them into julienne.
7. Melt butter in a pan over medium-low heat, add the onions, salt, and pepper, and cook slowly until caramelized.
8. After the rest, divide the dough into single-portion silicone molds and let it rise until doubled in volume.
9. Bake at 175°C (347°F) for 12–13 minutes.
10. For the fondue: finely slice the fontina cheese, heat the milk in a small pot, add the fontina, and blend with an immersion blender.
11. Add an egg yolk and mix well. Transfer the fondue to a piping bag.
12. To assemble: brown the small breads in butter in a pan, warm the caramelized onions, then build the sandwich with bread, onions, fondue, and plenty of grated truffle.