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Ham and goat cheese tartine recipe

Ham and goat cheese tartine recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Ham

Choose a dense multigrain bread, a tasty goat cheese and a dry, salted cured ham for this easy open-faced sandwich. Tartines are great for lunch alongside a green salad or warming bowl of soup.

Be the first to make this!

IngredientsServes: 2

  • 4 slices wholemeal bread
  • 4 rounds fresh goat cheese
  • 4 slices dry cured ham or prosciutto

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Place the bread on a baking tray, and add a round of goats cheese to each slice. Add the ham slices on top.
  2. Pass the slices under a grill for 5 minutes, or till cheese has melted.

Idea

With good ingredients, this tartine is delicious as it is, but you could also spread the bread with Dijon mustard for extra flavour, or sprinkle the cheese with chopped fresh herbs.

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Reviews & ratingsAverage global rating:(1)


Baked Virginia Ham

This is the ultimate party dish. The glaze takes only a minute to make and the ham tastes like you worked for hours. We order a "spiral-cut" smoked ham from the butcher, so we don't even have to slice it! How lazy is that? I like to serve it for cocktails with mini corn muffins or for dinner with extra mustard and chutney.

Choose the best quality ham you can find, and either buy a "spiral-cut" ham, or have the butcher slice and retie a whole smoked ham.

Ingredients

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham

8 1/2 ounces mango chutney

1 cup light brown sugar, packed

1/4 cup freshly squeezed orange juice

Instructions

1. Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.

2. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.


Breakfast Egg Dishes

Helen Rosner

Of all the parts of a balanced breakfast, none is as versatile and delicious as the egg. They’re wonderful fried or scrambled, of course, but that’s just the start. Sandwiches, omelettes, and more—check out our favorite breakfast egg recipes.

Simple fried eggs are a diner classic. We cook ours in plenty of butter—the key to cooking a perfect sunny side up egg is to baste the top with the melted butter, effectively cooking it from both sides at once. Chef Jim Christiansen, of Heyday restaurant in Minneapolis, serves fried eggs with a lavish North Country spread of hazelnuts, chantarelles, green garlic, and blackberries.

While some people crave a runny fried egg, others prefer fluffy scrambled eggs. We cook them slowly over low heat while constantly stirring. It takes a little time, but you’re rewarded with decadently creamy eggs. To take the luxury to the next level, infuse the beaten eggs with black truffles overnight before cooking. For a Mexican scrambled eggs variation, cook your eggs over higher heat with red tomatoes, white onions, and green jalapeños (the colors of the Mexican flag).

An elegant breakfast sandwich is the perfect brunch centerpiece. For something easy, a simple omelette pairs well with ham and lemon curd on brioche. If you want to go all out, serve homemade biscuits with crispy pancetta, collards, marbleized eggs, and an espresso aioli. For an extra-rich open-faced sandwich, try a croque tartine parisienne—ham, bechamel, melted cheese, and a fried egg.

Never run out of breakfast options with our collection of breakfast egg recipes.

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)

New Orleans Brennan’s Eggs Hussarde

This take on eggs Benedict incorporates a rich red wine sauce. Get the recipe for Brennan’s Eggs Hussarde »

Grated Potato and Cheese Omelette

Grated Potato and Cheese Omelette

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Bacon and Egg Pie

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries In any other city but New Orleans you might order eggs Sardou and receive a dish of poached eggs served over artichoke hearts nestled in a bed of creamed spinach. But the original eggs Sardou has far more pizzazz, with anchovies tucked in between the egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears. It has been served in this manner at the French Quarter restaurant Antoine’s since 1908, when it was invented there to celebrate its namesake, the famed French dramatist Victorien Sardou, upon his visit to the Crescent City—a place where, thankfully, such classic extravagance still thrives. Get the recipe for Eggs Sardou »

Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City’s Ludivine restaurant.

Kay ‘n Dave’s Huevos Rancheros

The recipe for this take on the classic Mexican egg, bean, and tortilla dish comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. Get the recipe for Kay ‘n Dave’s Huevos Rancheros »

Ham, Cheese, Egg, and Lemon Sandwiches

Lemon curd and goat cheese lends this breakfast sandwich a pleasing tanginess. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »

Butter-Basted Eggs

Crispy-bottomed fried eggs make an ideal breakfast. Get the recipe for Butter-Basted Eggs »

Gashouse Eggs

More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet.

Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo

A riff on a breakfast plate, these burgers get a wonderfully spicy flavor from an even mix of ground beef and chorizo. Get the recipe for Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo »

Hangtown Fry

Perfect Scrambled Eggs

Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.

Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé)

Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.

Scrambled Eggs with Black Truffles

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Brown Butter, Peas, and Mint Omelette

Brown Butter, Peas, and Mint Omelette

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »

Mexican-Style Scrambled Eggs (Huevos a la Mexicana)

This quick breakfast dish is made a la Mexicana with red tomatoes, white onion, and green jalapeño, ingredients that mirror the colors of the Mexican flag.

Asparagus Ham and Goat Cheese Quiche

It’s hard to top homemade quiche for a quick and easy, inexpensive and delicious meal. A hearty slice and a small arugula salad are a satisfying lunch or dinner any day of the week. I have no problem using a purchased pie crust (Marie Callender’s are my favorite), and I can stretch a small piece of leftover ham or a few slices of bacon in this dish to generously serve 4 or 5 people. My quiches are never the same twice because I use up whatever bits of veggies are in the fridge and odds and ends of cheeses that have been used for other recipes. Three eggs and a generous cup of cream are the glue that holds the meats, veggies and cheeses together. Don’t worry if you don’t add meat to this recipe, the vegetarian version is just as tasty. I had a small piece of ham left over from Easter dinner and a piece of goat cheese that needed using so into the pie shell they went. I usually use Swiss cheese but the goat cheese gave a slight tang and a creaminess to the filling that I loved, so its my new favorite. It’s possible to put together a fantastic meal in a hurry if you have a few convenience foods in the fridge or freezer. Pie shells and puff pastry are two of my favorites. What are yours?

Pear Gorgonzola Salad Dressing – Makes a Killer Arugula Salad

I usually make my own salad dressing but occasionally it’s nice to reach into the fridge and have a good dressing that’s ready to use. This caught my eye at the grocery store the other day and I admit I have used it on my bowl of greens every night since. I tossed it with arugula and added some blue cheese crumbles and a few chopped pecans and I was one happy girl.


Handheld Ham and Cheese Pie (aka Ham and Brie Pop Tarts!)

“Let’s do a guys night out!” I said to my friend Peter and Hadley one weekend while we were up in Sonoma. For most people, a phrase like that would invoke scenes of drunken revelry, picking up women and hijinks that are not suitable for a blog of this nature. But I meant an evening of shopping, a movie of Hadley’s choice (which ended up being Magic Mike XXL) and dinner out. In other words, a pretty gay guys night out, significantly less scandalous than what the phrase implies. Very little hijinks ensued but we did find ourselves at a restaurant where we shared ham and brie pop tarts appetizers. This, in and of itself, was exciting enough for me to go home and immediately make a version for myself and AJ. I mean come one. Ham and brie pop tarts folks! It’s like a ham and cheese pie that you can eat all by yourself. Genius.

The night started with Peter bailing on us. “I’ve caught a cold guys…” was the text which meant it was just Hadley and me for the evening. Hadley, as you might remember, is part of an ongoing lunch that I have along with my friend Tina (who I made strawberry plum jam with) where talk shop about writing. He suggested we meet up to see the movie first. I was hesitant to actually watch Magic Mike XXL, even though Hadley really wanted to see it. Mostly because I had never seen the original but clearly this was the sort of movie that didn’t really need previous knowledge of the first movie (I Wikipedia-ed the plot anyway). Plotline and character development is thin. Clearly I expected too much.

With the movie out of the way, shopping involved shopping! Hadley isn’t very well versed on discount shopping (he’s more of a Barney’s type of guy) but I convinced him to check out a particular department store’s discount shop. He found the most expensive suit there while I found cheap Bluetooth earphones typical purchases for both of us. Dinner was at a reasonably priced, nice atmosphere restaurant though! The actual main course was nothing to write about, but those handheld ham and cheese pies! They were something else. And, to be honest, the ones I made at home were probably better than the restaurant version. Totally worth all the calories!


These ham and brie pop tarts are super fun to serve and eat. A savory pop tart, perfect for a light meal or a snack, the use of mustard in the crust gives a subtle kick to the pastry without overwhelming the hand pie. Serve with more mustard if you like, for those who like a little more kick in the sandwich.

Ingredients
Crust
1 3/4 cup (245 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (115 g or 1 stick) unsalted butter , cold
1 1/2 tablespoon mustard
5 to 7 tablespoon ice water

Filling
8 ounces (225 g) sliced deli ham
5 ounces (140 g) brie
2 tablespoon chopped chives , divided
1 teaspoon fresh cracked pepper
1 teaspoon kosher salt

To Assemble
1 egg, beaten with 1 tablespoon cold water

Directions
1. Make the crust by placing the flour, baking powder and salt in a medium sized bowl. Stir with a balloon whisk until blended. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients. Using your fingers and hands, first toss the butter in the flour then smash the butter into thin slivers, breaking them up as you go.

2. When the butter has been broken and flattened into small bits the size of peas, stir the mustard into the 5 tablespoons of cold water and drizzle it over the dry ingredients. Toss with a fork, then use your hands to blend the water in. Keep working the ingredients until they start to stick together. Add more water, 1 tablespoon at a time, until a dough forms.

3. Once a dough forms, place it on a piece of plastic wrap and flatten into a disk, about 1-inch thick. Wrap well with the plastic wrap and refrigerate for 1 hour, or until the dough is firm.

4. When the dough is done chilling, preheat the oven to 400˚F. Line 2 baking sheets with silpats or parchment paper. Generously dust a large clean surface with flour then place the chilled dough on the flour. Roll the dough out to a 16-inch square. Cut the square into 4 quarters, forming 8 x 8-inch squares.

5. Place 1/4 of the ham and brie onto one side of each square, making sure there’s about a 1-inch border on the 3 closest edges. Sprinkle 1 teaspoon of chives, plus 1/4 teaspoon of pepper and salt over the brie and ham.

6. Brush the edges of the dough with the egg wash, then fold the empty side of the pastry dough over the ham and brie. Trim the edges if necessary and seal the edges all the way around with a fork. Move the tart to the lined baking sheet and brush the top of the pastry with more egg wash. Repeat with the remaining three squares of dough. Place 2 tarts per baking sheet.

7. Bake in the oven for 15 minutes, then rotate and turn the baking sheets 180˚. Bake another 10 to 15 minutes or until the crust is golden brown. Let cool for 10 minutes on the baking pan, then move tart with a large spatula, to a wire cooling rack. Sprinkle the top of the tart with any leftover chives and serve warm or at room temperature. Serve with some extra mustard if you want.

If you like this handheld ham and cheese pie, try my chard and cheese tart recipe.


Chefs' Easter Brunch Dishes

Food Networks Kitchen’s Make-Ahead Green Bean Casserole for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on Food Network.,Food Networks Kitchen’s Make-Ahead Green Bean Casserole for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on Food Network.

Photo by: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved

Just as varied as the selection of sweets that typically come stuffed in an Easter basket are the food-centric customs that have sprung up around the holiday. Sunday brunch is one such beloved way to celebrate the occasion, with families sitting down to a special late-morning meal steeped in tradition. Here, several chefs divulge their favorite Easter brunch classics.

European eats are central to Chef Josh Sauer’s childhood memories of Easter. “I grew up in a Polish family in New Jersey, so on Easter we would get together with my grandparents, cousins and friends to have traditional items like pierogis, kielbasa and stuffed cabbage,” says Sauer, who is executive chef at Avenue in Long Branch, New Jersey. However, one family dish that remains an Easter tradition for Sauer has a distinctly American flair: baked green bean casserole. “With the perfectly cooked green beans, the overall bold flavors, and crunchy onions on the top you can’t go wrong,” the chef says.

Save time on your Easter brunch prep with this make-ahead version from Food Network Kitchen.

FN_Lasagna

Photo by: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

Marshall Troy, 2012,Television Food Network, G.P. All Rights Reserved

While Easter conjures up visions of baked goods and eggs for many, Chef Michael Isolani and his family skip the classic brunch fare in favor of hearty Italian entrees. “Growing up in an Italian family, brunch on Easter or ‘Pasqua’ has always been a big food fest,” says Isolani, who is executive chef of Trinity in New Orleans. “We spend all week preparing tons of Italian dishes, but without a doubt, I can’t wait for my grandmother’s lasagna.” And why is this dish so integral to the family feast? “Everything from the noodles to sauce and herbs is just out of this world. I couldn’t imagine Easter Sunday without it.”

Dreaming of nonna’s lasagna? Make your own noodle dish like this lasagna from Anne Burrell.

Dakota Weiss, who is partner and executive chef of Los Angeles restaurants Sweetfin Poke and Estrella, elevates her holiday brunch with an elegant, egg-centric riff on toast. Her go-to bite? Truffled egg tartine with arugula, bacon lardons and whole grain mustard. Weiss describes her take on the traditional open-faced sandwich as “simple yet full of flavor.”

To make the tartine, Weiss starts with a top-quality sourdough baguette, which she slices in half lengthwise and slathers with whole grain mustard. The chef then takes six hard-boiled eggs and slices them lengthwise, as well, resulting in six oblong segments per egg. The sliced eggs are piled atop the bread, then adorned with arugula. Next comes a layer of bacon lardons, which Weiss makes by slowly cooking thick strips of bacon until they turn crisp.

Once the tartine is assembled, the chef adds a drizzle of her homemade vinaigrette (to make this condiment, she whisks together 1/2 cup Champagne vinegar, one cup truffle oil, one teaspoon Dijon mustard, one brunoise shallot, one tablespoon lemon juice, one minced garlic clove, salt and white pepper). The final step? “Slice the baguette into three-inch pieces and eat,” Weiss says.

For another springtime take on the tartine, try Ina’s version that pairs arugula with goat cheese.


Ham and goat cheese tartine recipe - Recipes

Today´s recipe for the French Fridays with Dorie Group is Goat Cheese and Strawberry Tartine – I opted for a Raspberry version.

A tartine is traditionally an open-faced sandwich, but today the term tartine is often used to describe any French sandwich preparation. There are countless variations of tartine recipes using different meat, cheese, fruit, vegetables, and herbs.

You would think that preparing an appetizer as simple and as rustic as this tartine would be easy, but still there were so many decisions…

First, there was the bread. The bread for the tartine can be bought ready-made or be homemade. Although Dorie opts for baguette as the bread base for her tartine, she mentions that thinly sliced pumpernickel would be nice – I opted for a dark rye bread with hazelnuts which is very similar to but has a slightly more subtle taste than pumpernickel. This dark rye bread which you can find at specialist bakeries or markets around here is certainly more interesting to us than the usual go to baguette.

Onto the cheese. Once the question of the bread question was settled – it is never easy to decide which bread to buy in this bread loving country - it was time to decide which cheese to use. The goat cheese I chose is a nice soft farmers´goat cheese that I bought at a country fair the other day – it just does not get more local than that.

Then onto the condiments. I opted for a delicious pepper called “pepper deluxe”, this is a crushed black highland pepper that grows in Sri Lanka and is fermented with salt. We tasted it for the first time a few weeks back, it is fabulous and it adds a distict but well-balanced spiciness and subtly saltiness to a number of dishes, including sandwiches - perfect for these tartines.

As far as the strawberries are concerned, I opted for raspberries instead – in my humble opinion, there is no fruit that tastes better with goat cheese than raspberries, simple as that, so, that´s what I used.

And last but not least the optional aged balsamic vinegar. I used a raspberry balsamic vinegar that harmonized with the fresh raspberries, not too sweet, not too overpowering. Pure bliss!

These tartines with a delicious twist seemed perfect as an appetizer. If your sandwiches or tartines are somewhat lacking in inspiration or if you are looking to brighten up your lunch or dinner or to make afternoon tea more substantial, this delicious tartine is for you. Take any variety of bread that you like, get good spreadable goat cheese(preferably from a goat farmer and cheese maker you know), top with fresh summer fruit, add a bit of pepper or salt to taste and maybe some aged balsamic vinegar (why not white balsamic vingar), maybe some herbs such as fresh chives, et voilà, you will be equally as delighted with this recipe as we were.

Once you have decided on the different delicious elements of these tartines, they take no time to make and are certainly worth trying.

Who would have thought that a recipe as simple as this would be so wonderful. Again, with so few elements, this was all about the quality of the ingredients used! Of course, the better the ingredients used, the more delicious tasting your tartines will be!

To see all the other individual interpretations of the other members of the French Fridays with Dorie group, please click here.


Make Our 17 Best Breakfast Sandwiches for Better Mornings

James Roper

Let’s face it. The best sandwiches are breakfast sandwiches. The world eats breakfast hundreds of different ways but the breakfast sandwich is simple, hearty, and, in our humble opinion, one of the best way to fuel up in the AM. And there are so many ways to enjoy it: gooey, runny eggs , hearty slices of bacon (save the bacon fat!), and roasted tomatoes are all things that motivate us to hop out of bed just a little earlier. But there’s a lot more to breakfast sandwiches than the classic egg and cheese combos: here are our 17 best breakfast sandwich recipes.

Biscuits with Pancetta, Collard Greens, Marbleized Eggs

Bacon, Egg, and Cheese Calzone

Bacon, Egg, and Cheese Calzone

Puerto Rican Ham and Egg Sandwiches (Mallorcas)

Fluffy, eggy, buttery, sweet, coiled like a snail’s shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin, in Spain. Get the recipe for Puerto Rican Ham and Egg Sandwiches (Mallorcas) »

Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches

Pork Roll Breakfast Sandwich

Pork Roll Breakfast Sandwich

Omani Egg and Cheese

Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City’s Ludivine restaurant.

Peanut Butter and Bacon Sandwich

Bring out peanut butter’s savory side by topping it with a few strips of smoky bacon—cooked extra-crisp to hold up against sogginess. On hearty whole-wheat bread, it’s the kind of sandwich you may not be able to wait until lunchtime to eat. Get the recipe for Peanut Butter and Bacon Sandwich »

Smoked Gouda and Apple Butter Sandwich

It’s autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

Ham, Cheese, Egg, and Lemon Sandwiches

Lemon curd and goat cheese lends this breakfast sandwich a pleasing tanginess. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.) Get the recipe for Ricotta and Honey Sandwich »

Sharp Cheddar Sandwich

Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar. Get the recipe for Sharp Cheddar Sandwich »

Nutted Cheese Sandwich

Chock Full o’Nuts, the storied chain of New York City lunch counters, serves this sweet sandwich of date-nut bread, cream cheese, and walnuts. Get the recipe for Nutted Cheese Sandwich »

Ham and Hard-Boiled Egg Sandwich

Ham and eggs may be a breakfast classic, but they’re even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich »

Fromage Blanc, Banana, and Membrillo Sandwich

This sweet sandwich from Tartine Bakery & Café in San Francisco, is pressed and griddled to melt the creamy banana, cheese, and quince filling and toast the bread. Get the recipe for Fromage Blanc, Banana, and Membrillo Sandwich »

Ina Garten said that tartines are one of her favorite things

In Garten’s book Cooking for Jeffrey, she recalled the story of a memorable camping trip to France that was an eye-opening experience. She discovered that what she thought she knew about French food was wrong, as she believed it was complicated but it was actually “simple, seasonal food that was based on incredibly good ingredients.”

“In Paris I remember going crazy at Poilâne bakery on rue Cherche-Midi and the street market on boulevard Raspail,” she wrote in her cookbook.

“My tartine recipe, made with Poilâne bread, salty prosciutto, and ripe Camembert is one of my favorite things to order when we visit Poilâne today, and when I make it for us here at home, it reminds us both of that amazing trip, and of how extraordinary simple food can be when it’s made with really good ingredients,” she added.


Mushroom tartines

Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things! But, wait, come back. What I mean is, it’s the proportions: too much bread, too little filling. The obvious solution would be Dagwoods or sandwiches from one of those Jewish delis that are taller than your glass of Cel-Ray, but what if you didn’t want to have to unhinge your jaw just to take a bite?



My solution, as ever, is to serve them open-faced, piled high and with ideal proportions. If we were in Paris — and oh, I wish I were — we’d call them tartines. My brain is clearly already there because I modeled this “toast” on a croque monsieur (which I just learned, to my delight, translates as “gentleman crunch”), those cheese-coated, pan-fried ham and cheese sandwiches with frico for miles. I’m partial to the forestier-style croque at Buvette, where mushrooms take the place of ham and there’s a thick, Dijon-rich bechamel underneath (where a cold sandwich might enlist mayo or aioli). My open-faced version uses a whole-grain sourdough bread as a foundation and so much cheese on top that it spills down onto the baking sheet and lifts off in crispy flakes. I honestly don’t know why we’d ever want to eat anything else.

Previously

Mushroom Tartines

A few notes: If your bread is on the softer side, you might want to lightly pre-toast it before adding the other ingredients. However, if it’s already quite sturdy or has a dark crust, as mine did, it’s not needed. This makes an exactly-just-right amount of bechamel (3/4 cup), I use about 1 tablespoon per slice. If you’d like more, it can easily be scaled up with 3 tablespoons each butter and flour and 1 cup plus 2 tablespoons milk, and a heaped tablespoon of Dijon.

Sauce
Mushrooms
Assembly

Heat oven: To 425 degrees F. Line your largest baking sheet with foil. Cook the mushrooms: Wipe out skillet and heat over medium-high. Add a glug of olive oil or a mix of olive oil and butter. Once it is very hot, add 1/3 to 1/2 of mushrooms, 1/3 to 1/2 of herbs and let sear in pan until brown underneath, about 2 to 3 minutes, before stirring and continuing to cook until tender and any liquid in the pan has cooked off, about 5 minutes. Season well with salt and pepper. Repeat with remaining mushrooms.

Assemble and bake: Spread bread in one layer on prepared baking sheet. Schmear each all the way to the edges with sauce you should have exactly enough for a thin coat on each. Heap each slice with mushrooms use them all. Sprinkle cheese over and since the mushrooms are heaped so high, you’ll probably have to press it in a bit with your hand. You’ll be glad you got all the cheese on there.

Bake for 10 minutes, until cheese is melted all over, then transfer to the broiler and cook until tops are browned, a few minutes more (but keep an eye on it because broilers vary wildly and mine is rather weak).

To serve: Scatter with parsley and eat with a knife and fork, preferably with a big green salad on the side.


Watch the video: Επεισόδιο 66-Σουφλέ με ζαμπόν γαλοπούλα-Souffle with turkey ham (July 2022).


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