Layer 2 slices of fontina cheese between 2 slices of white bread and shave a couple of slices of truffles in the middle of each sandwich; do the same for all four sandwiches. Heat a large frying pan over medium heat and add the butter. When the butter melts, add the sandwiches and cook until the bread is nice and toasted. Remove and slice sandwiches in half and place onto four plates.

Wild arugula salad: Place arugula in a small bowl with the vinegar, extra-virgin olive oil, sliced shallots, and season with salt and pepper. Toss the salad well and garnish the plates with it. 

Smoking the tomatoes
Core and cut the tomatoes in half. Make a little tray out of the aluminum foil and place the wood chips in the tray. Place the tray in the middle of the grill on the briquettes or coals. Light the chips and let them burn for about 2 minutes; then blow them out. A good amount of smoke should start to form; if not, burn again for another 2 minutes. Place tomatoes over the smoke on the grill flesh side down and then cover the grill. Tomatoes should smoke for about 8 to 10 minutes. Once tomatoes are smoked, remove from the grill and peel.

Making the soup
Start to sweat the shallots and garlic in a medium-size pot over medium heat until translucent. Then add the tomatoes, stock and heavy cream to the pot and simmer for 20 minutes. After 20 minutes, blend the soup until smooth. Add the soup back to a clean pot; add the bunch of basil, lemon juice and adjust the seasoning with salt and pepper. Allow the basil to steep for 1 hour, then remove the basil and cool until serving.

Spicy crème fraiche
Add the crème fraiche and cayenne to a bowl and mix well. Adjust seasonings with salt and pepper.

Plating the soup
Heat the soup in a medium pot. Portion the soup into 4 bowls and garnish with the spicy crème fraiche and sliced chives.