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.
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
2
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
Main Ingredient:
ham
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
In fridge:
1 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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