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.
Ham, Gruyere, and Asparagus Tartine
- 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