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
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.
