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Buttered Ham Tartines with Cornichon and Herbs
Alison Roman Ham + White Bean Stew + Ham Tartines
Nathan Congleton / TODAY
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Rating:
5.0 (2 rated)
Servings:
4

These buttery, salty, savory open-faced sandwiches, halfway between a tea sandwich and a little canapé, and are great for serving for anything from an after-school snack to elegant party appetizer. They're easy to prepare, quick to assemble and bursting with flavor.

Technique tip: Don't stack the ingredients so high that it's hard to eat.

 

 

Ingredients

    • 6 cornichons, thinly sliced into rounds
    • 1/2 small shallot, thinly sliced
    • 1 cup chopped parsley, tender leaves and stems
    • 2 tablespoons chopped tarragon
    • 1 tablespoon finely grated lemon zest
    • 1 tablespoon freshly squeezed lemon juice
    • Flaky sea salt
    • 4 tablespoons unsalted butter
    • Four 1-inch slices crusty bread, such as ciabatta, sourdough or miche, well toasted
    • Leftover ham, thinly sliced

Preparation

Combine cornichons, shallot, parsley, tarragon, lemon zest and lemon juice in a medium bowl; season with flaky salt.

Spread butter onto each piece of toast, and sprinkle with more flaky salt. Layer on the ham, followed by the herb mixture.

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Alison Roman makes holiday ham into 3 meals

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