Servings:
4
Chef notes
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
- 4 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.
