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Ham and Asparagus Tartines

Tartines are open-face sandwiches that are especially popular in Belgium. This one is great for B or D: Brunch or Dinner.

Recipe information

  • Yield

    4 servings

Ingredients

Omit

2 tablespoons of the butter (you’ll still need 2 tablespoons

Swap

4 large 3/4-inch-thick hand-cut slices from a large loaf of farm-style bread for the 8 slices of sandwich bread
3/4 pound Brie, sliced, for the shredded Gruyère cheese

Add

16 asparagus tips, blanched for a minute or two then chilled in ice water and dried well

Preparation

  1. Prepare just as for the master recipe, #252, preheating the pan and making the white sauce. Lightly toast the bread under a hot broiler. Spread the toasted bread with the white sauce and top with a couple slices of ham, 4 asparagus tips, and the Brie. Melt the Brie under the broiler and serve with the dressed salad alongside.

Rachael Ray 365: No Repeats
TagsToastSandwichBelgianEuropeanHamMeatAsparagusVegetableMainDinnerLunchCookbooks
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