Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Tartine aux Jambon-Radis-Beurre

Name: Tartine aux Jambon-Radis-Beurre
Yield: 1 sandwich, 3 oz (90 g) filling plus 2 oz (60 g) substantial spread
Cuisine: American
Ingredients: 3 oz (90 g) Thin-sliced smoked ham; ¼ (3 oz/120 g) Crisp baguette, room temperature; 2 fl oz (60 mL) Whipped butter, room temperature, in pastry bag with large star tip; 6–8 (2 oz/60 g) French white-tipped radishes or other mild radishes with tops

French Ham and Radish Open-Face Sandwich

Preparation info

1
sandwich, 3 oz 90 g ) filling plus 2 oz 60 g ) substantial spread

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

¼ (3 oz/120 g) Crisp baguette, room temperature
2 fl

Americas
Europe
France
United States
Lunch
Sandwich
Main course
Mediterranean

Method

Procedure

Finishing

To make a tartine from a whole baguette: Place the baguette on a cutting board and, using a serrated knife, cut it in half crosswise. Holding the knife parallel to the board, cut one of the halves in half lengthwise. Place 1 tartine crumb-side up on the board. Reserve the remaining bread for other purpos