How to make it

  • In medium skillet, melt butter and cook meat, onions, garlic, and zucchini(add tomatoes at about the half way point) until meat is cooked through and veggies are tender.
  • Turn up heat to boiling and add wine.
  • Let cook about 30 seconds, then reduce heat and add tarragon sprigs and maintain a high simmer until most liquid is gone.
  • Add cream and bring back up to a high simmer and simmer until thickened, stirring occasionally.
  • Remove tarragon sprigs, and season with truffle salt and pepper.
  • Serve on buns or croissants and top with shredded cheese.

Reviews & Comments 1

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  • elgourmand 6 years ago
    Fantastic. The cheese is a nice touch. I have to pass this on to Skinny Ethel. She is a fiend for making and eating croissant sandis. Thanks. RJ
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