Ham tartine with maple mayo

A french inspired open faced sandwich with a creamy maple dijon mayonnaise and a quick salad of toppings must be the perfect lunch. In fact, this would be fabulous inside a baguette, eaten on a picnic somewhere for lunch with your lover and a bottle of chilled wine.

However, if you’re looking for a quick lunch to interrupt your day dreams of Paris, a tartine is the way to go.

I like to finish with slices of aged cheddar, or gruyere, placed on the very top of the toast, rather than the base.

Ingredients:

2 slices fresh sourdough

1 tbsp extra virgin olive oil

200g shaved ham off the bone, from your deli

Aged cheddar, gruyere or comte, sliced into strips

Toppings:

3-4 gherkins, sliced thin

1 shallot, sliced into thin rings

handful fresh parsley leaves, roughly torn

5g chives, finely chopped

1/2 tbsp extra virgin olive oil

pinch of flakey salt

fresh cracked black pepper

Maple Mayo:

1 tbsp mayonnaise

2 tsp maple syrup

1 tsp dijon mustard

Method:

Make the maple mayo: bring together mayo, maple syrup and dijon in a small bowl, mix together and set aside.

Toss the toppings together: in a mixing bowl, combine all the ingredients together for the toppings. Toss until evenly combined and set aside.

Toast the sourdough: bring a fry pan to medium-low heat with 1 tbsp olive oil and toast the sourdough on both sides until golden brown.

Assemble: add a spoonful of maple mayo to each slice of sourdough. Pile ham on top, then the toppings. Season with salt and pepper. Add cheese over the top and enjoy! This ham tartine with maple mayo is best enjoyed with a fork and steak knife.