Grill burger with truffle mayonnaise, arugula and parmesan

Light the barbecue. Mix the tapenade with the mayonnaise. Mix the Cantharellus cibarius, oil, pepper and salt in a bowl.

Cut open the ciabattas and grill them for 2 minutes on the cutting edge on the barbecue. Take off the grill. Slice the rucola coarsely.

Put the Cantharellus cibarius in the grill woks and put on the barbecue for 6 minutes. Take the grill wok and put the Cantharellus cibarius in a bowl with the arugula.

Grill the burgers for 3 minutes on the barbecue. Turn around and top with the cheese. Grill still 3 min.

Spread the bottom of the ciabattas with half of the truffle mayonnaise. Cut the tomato into four slices.

Serve successively with half of the Cantharellus cibarius, a burger, slice of tomato, the rest of the Cantharellus cibarius, a burger and the rest of the truffle mayonnaise.

Cover with the top of the ciabattas and serve.