Jambon Tartine Recipe

Preheat oven to 200°C (400°F). Lightly butter both sides of each bread slice with the unsalted butter. Arrange on a baking sheet and toast in the oven until golden and crisp, about 6–8 minutes, flipping once halfway. Remove and keep warm.

Warm a skillet over medium heat. Lightly sear the ham slices for 20–30 seconds per side just to warm and caramelize edges; do this in batches if needed. Remove to a plate. Spread 1/2 teaspoon whole-grain mustard onto each toasted bread slice, then top each with two slices of the warmed ham, folded to fit attractively.

Reduce aromatics

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

Finish sauce

Lower the heat to low, stir in the maple syrup and the heavy cream. Whisk to combine. Remove the pan from the heat and, off the heat, whisk in the cold cubed butter a few pieces at a time until the sauce is smooth and slightly thickened. If sauce cools too much and won’t emulsify, return to very low heat and whisk gently. Season with sea salt and black pepper to taste. Keep warm (not hot) until plating.

Arrange the slices of Cabot Clothbound Cheddar over the ham on each tartine. If you prefer the cheese slightly melted, place assembled tartines under a broiler for 1–2 minutes until cheese softens but does not fully run. Remove from oven.

Spoon about 1–2 tablespoons of warm maple beurre blanc over each tartine, letting some run over the ham and cheese. Scatter the finely snipped chives and toasted nuts (if using) over the top for color and texture. Serve immediately.