Ham and Cheese Tartines with Cherokee Purple Tomato Salad

Ham and Cheese Tartines with Cherokee Purple Tomato Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Jeanne Thiel Kelley,

Cooking Light

August 2008
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