Tartine Gratinée au Jambon (Broiled Ham and Cheese Toast)

Method

1. 1

   Heat the broiler, or the oven to 230°C, with a rack in the upper third.

2. 2

   Lightly toast the bread slices until just golden, then let them cool a minute.

   💡 A fully soft slice turns soggy fast once the toppings and broiler heat hit it.

3. 3

   Spread each slice with butter, then a thin layer of dijon mustard right to the edges.

4. 4

   Layer ham over each slice in loose folds rather than laying it flat, then top with a slice of tomato.

   💡 Folding the ham instead of flattening it keeps every bite from going dry and rubbery.

5. 5

   Cover generously with grated gruyère, right out to the crusts.

6. 6

   Broil until the cheese is fully melted and blistered gold in spots, 3 to 5 minutes — watch closely, broilers vary a lot.

7. 7

   Finish with a crack of black pepper and serve immediately, while the cheese is still pulling.