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Buttered Ham Tartines with Cornichon and Herbs

SERVINGS
4
RATE THIS RECIPE
(2)
Alison Roman Ham + White Bean Stew + Ham Tartines
Alison Roman Ham + White Bean Stew + Ham TartinesNathan Congleton / TODAY
SERVINGS
4
RATE THIS RECIPE
(2)

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
  • 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.

     

     

    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.