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Ham and Cheese Tartines with Cherokee Purple Tomato Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair.

Ingredients

  • Tartines:
  • 4 (1 1/2-ounce) slices ciabatta bread, toasted
  • 1 ounce serrano ham, cut into 4 thin slices
  • 3 ounces Manchego cheese, cut into 4 thin slices
  • 1 teaspoon chopped fresh oregano
  • Salad:
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon sherry vinegar
  • 2 teaspoons extravirgin olive oil
  • 1 garlic clove, minced
  • 4 cups torn Boston lettuce
  • 3 cups thinly sliced honeydew melon
  • 3 medium Cherokee Purple tomatoes, halved lengthwise and thinly sliced

Nutrition Information

  • calories 269
  • caloriesfromfat 34 %
  • fat 10.3 g
  • satfat 3.9 g
  • monofat 4.5 g
  • polyfat 0.8 g
  • protein 11.2 g
  • carbohydrate 34.4 g
  • fiber 2.2 g
  • cholesterol 19 mg
  • iron 2.4 mg
  • sodium 730 mg
  • calcium 135 mg

How to Make It

  1. Preheat broiler.

  2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.

  3. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.