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Ham, Gruyère and Asparagus Tartines

4 Servings

25 minutes

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In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner. We use average pencil-sized asparagus and cut the spears in half lengthwise so they cook quickly; if you can find super-slender asparagus, simply leave the spears whole. Serve with a vinaigrette-dressed salad to complete the meal.




Don’t forget to rub the oil-brushed bread with the cut side of the garlic clove. This adds an allium flavor and aroma without the sting of raw garlic.

25 minutes


  • 1

    10- to 12-ounce baguette

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling


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Donna Y.
February 15, 2023
Excellent, great serving with guests as appetizer! Definitely would make again.
ham, gruyere and asparagus tartines
Mary K.
May 29, 2022
More than a sandwich
Michelle Z.
April 13, 2024
Beyond expectations!
I knew I would like this recipe - and I loved the simplicity of it. However, it was like a flavor bomb. It was a huge hit when I served it- the combination of ingredients just made each bite beyond delicious! I served it along side the Sardinian Herb Soup from Milk Street recipes as well - and it was the perfect pairing.
George L.
March 14, 2024
Great recipe. Very balanced.
I had already made a great loaf of focaccia. So I sliced the 1.5” loaf horizontally and then followed the recipe with one exception. I didn’t have Gruyère so I used fontina. The toasty crumb of the focaccia created a highly desirable toothy texture. I think the fontina melts on par with the Gruyère but with a different taste. I highly recommend this recipe.
Barbara G.

I made this for my 92 yo mom who lives in assisted living. She said “damn this is good.”