Yes. I’ve basically made you a ham sandwich. But it’s a fancy French one!
I actually made this some time ago and held onto it because I thought it might be stupid to post a ham sandwich – even if it is a fancy French one. But variety is good, right? And sometimes it’s refreshing to get back to basics or class up and modernize an old favorite.
This was inspired by a place in Charlotte called Amelie’s French Bakery. I think they are actually a chain with some other locations. They have several types of tartines on the menu and the ham and gruyere is by far my favorite.
I totally had an insane craving for a tartine and wanted to go to Amelie’s. What a bummer that we were snowed in and working from home. By Charlotte standards that means 2 snowflakes. Fortunately, like everyone else around here we stocked up at the grocery in anticipation of another snowpocalypse, so I was able to improvise and throw together a copycat. I added roasted asparagus and topped it with arugula for a little sumpin’ sumpin’ extra.
If you happen to live near Amelie’s French Bakery, I recommend you rush over there and try a tartine. If not, just whip one up at home and enjoy the spring weather with no more snow!
Inspired by Amelie’s French Bakery
Note: Measurements are not exact because the intent is to be free-handed to make the tartines according to personal preference. Adapt to what makes you happy.
- 15 - 18 asparagus spears
- 1 tablespoon olive oil
- salt and pepper
- 1 loaf of french bread
- 1/2 pound deli ham, shaved
- 1.5 cups gruyere, shredded
- 1 cup arugula
- 2-4 tablespoons Dijon, amount depends on preference
- 2-4 tablespoons mayonaise, amount depends on preference
- Preheat oven to 400
- Toss asparagus with olive oil and salt and pepper to taste on a baking sheet
- Roast asparagus 5-6 minutes, depending on size (you don't want it completely soft because it will be broiled in the tartine), set aside
- Mix equal amounts of mayo and Dijon together
- Cut bread into thirds and slice pieces in half lengthwise
- Increase oven to broil, place bread pieces on baking sheet and broil 2 minutes
- Spread mayo/Dijon mixture on bread
- Put 2-3 asparagus spears on each piece of bread, top with a few pieces of ham and a bit of shredded cheese
- Broil tartines 8-10 minutes
- Toss some arugula on top of each