Ham & Cheese Tartine Recipe

Toast bread

Preheat oven to 200°C (400°F) or prepare a skillet. Lightly butter both sides of each bread slice (about 1/2 tbs per slice). Place on a baking sheet and toast in the oven 6–8 minutes until golden and crisp, flipping once; or toast in a skillet over medium heat until both sides are golden and edges crisp. Keep warm.

Warm a large skillet over medium-high heat and add 1 tsp neutral oil. Quickly sear the jambon slices for 20–30 seconds per side—just enough to warm and render a little fat and deepen flavor without making them dry. Remove to a plate and keep warm. If your ham is already thin and delicate, you can also skip the oil and gently warm it in the toasted pan.

Reduce aromatics

In a small saucepan set over medium heat combine the minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (approximately 6–8 minutes).

Finish sauce

Add the maple syrup and heavy cream to the reduced liquid and bring to a very gentle simmer for 1 minute. Reduce heat to low. Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify into the sauce before adding more. Continue until all butter is incorporated and the sauce is silky. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep the beurre blanc warm (off the heat) and whisk occasionally; if it cools too much it will solidify — gently rewarm over the lowest heat while whisking if needed.

Place each warm toasted bread slice on a work surface. Arrange 2 slices of the warmed jambon per tartine, folding them slightly to create height and even coverage.

Top the jambon with an even portion of Cabot Clothbound cheddar (about 30 g / 4 slices or a light handful of shavings per tartine). If you prefer the cheese melted, place assembled tartines under a broiler for 1–2 minutes until the cheddar just begins to soften — watch closely to avoid burning.

Sauce and finish

Spoon 1–2 tablespoons of warm maple beurre blanc over each tartine, letting some run over the ham and cheese. Garnish with a light sprinkling of fresh thyme leaves and a pinch of flaky sea salt. Serve immediately while bread is crisp and sauce is warm.