Tartines au jambon et cornichons – open sandwiches with ham and pickled cucumbers Recipe
French tartines are open-faced sandwiches, often eaten for a quick bistro lunch. This version with ham, pickled cucumbers and a mustard spread is reminiscent of a classic French bar sandwich, only served warm and with more toppings. Perfect when you have a piece of ham and a day-old baguette in the fridge.
A bistro-style open sandwich that turns simple ham, cheese and pickles into a warm, satisfying meal with a tangy mustard spread and crisp baguette.
Chef's tips
Use a baguette that is a day old – it toasts better and becomes wonderfully crisp under the grill. Don’t overload the sandwiches with cheese, so the ham and pickles still stand out.
How to serve
Serve the tartines cut in halves or thirds on a wooden board, with a small green salad on the side. They also work well as a sharing platter for a casual evening with friends.
Ingredients
- baguette preferably slightly stale - 1 piece
- cooked ham or roast ham - 4 slice
- yellow cheese e.g. Emmental, Gruyère or another cheese that melts well - 80 g
- pickled cucumber small, cornichon-type - 4 piece
- butter soft - 20 g
- Dijon mustard - 1 teaspoon
- mayonnaise - 1 tablespoon
- black pepper to taste
Preparation
- Preheat the oven to 200°C with the grill or top heat function. Line a baking tray with baking paper.
- Cut the baguette in half lengthwise, then cut each half again to make 4 long slices. Place them cut side up on the tray.
- In a small bowl, mix the soft butter, mustard and mayonnaise until you have a smooth paste.
- Spread each baguette slice with a thin layer of the mustard-butter spread.
- Place a slice of ham on each piece (tear it into pieces if necessary so it fits the shape of the bread).
- Grate the cheese on a coarse grater and sprinkle it evenly over all the sandwiches.
- Slice the pickled cucumbers thinly lengthwise or crosswise. Arrange the slices on top of the cheese, pressing down lightly.
- Put the tray in the oven for 6–8 minutes, until the cheese has melted and is lightly golden at the edges and the bread is crisp.
- Remove the sandwiches from the oven, sprinkle with freshly ground pepper and serve immediately while hot.
Storage
These tartines taste best fresh from the oven. If you have leftovers, reheat briefly in a hot oven or on a dry pan to crisp up the bread and remelt the cheese. Avoid microwaving, as the bread will become chewy.
I like to use a mix of Dijon and wholegrain mustard in the spread for extra texture. A generous layer of finely sliced cornichons on top gives the perfect contrast to the rich cheese and ham.
