Ham, Gruyère and Asparagus Tartines
- Makes4 servings
- Cook Time25 minutes
- 9
In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner. We use average pencil-sized asparagus and cut the spears in half lengthwise so they cook quickly; if you can find super-slender asparagus, simply leave the spears whole. Serve with a vinaigrette-dressed salad to complete the meal.
Don’t forget to rub the oil-brushed bread with the cut side of the garlic clove. This adds an allium flavor and aroma without the sting of raw garlic.
Step 1
Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces.
Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes.
Step 2
Place the bread cut side up on a rimmed baking sheet. Brush with the oil, then rub with the cut sides of the garlic clove; discard the garlic. Spread the mustard on the bread, dividing it evenly, then layer on the ham, tearing the slices as needed to fit.
Divide the cheese over the ham, then top with the asparagus, crisscrossing the spears but not creating a solid layer so the cheese is visible underneath; you may not need to use all of the asparagus. Drizzle with additional oil and sprinkle with pepper.
Step 3
Broil until the edges of the bread are toasted, the cheese is light spotty brown and the asparagus begins to char, about 4 minutes.
