Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Chive Butter
-makes 8-10 sandwiches-
A Note on Some Ingredients, and on Gougères
If you cannot find Gruyère, use Emmenthaler, Comté, or Swiss cheese.
If you cannot find Jambon de Bayonne, which can be scarce, do not hesitate to substitute Prosciutto or Serrano ham.
Please, do not be intimidated by pâte à choux. Even though it is unusual to bring a dough together on the stove, t is so easy, and actually so fun, to make—and so versatile. Just be sure to follow the directions, and bring the butter and water to a boil. After that, everything should go very smoothly, and you can alter the flavors to make it sweet or savory as you see fit.
Ingredients
8-10 Parmesan and Gruyère Gougères (recipe follows)
Dijon-Chive Butter (recipe follows)
8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
1 cup of baby arugula leaves
20 chives, halved
Procedure
1. Once the gougères are mostly cool, but still just a bit warm, slice them in half horizontally, revealing the air-pocket within. Spread each half lightly with the Dijon-Chive butter. Place one folded slice of ham on the bottom of each gougère, and top with a small handful of baby arugula leaves and chive halves. Place the gougère lid on top, and voila, your perfect ham and cheese sandwich.
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