With the cake in the oven (Banana Upside Down Cake recipe to follow), it was time to begin puttering around with the butter. Tarragon is such a wonderfully fragrant herb and the soft leaves (unlike rosemary for example) makes it a perfect flavoring and aromatic in sandwiches.
Because as you all know, mouth feel is just as important as flavor. So to the butter, a healthy dollop of some Dijon mustard, finely chopped tarragon & finely chopped cornichons a.k.a baby gherkins & a dash of ground black pepper. I played around with the quantities and then it was time for the taste test.
I love Rosmarino ham from Italy but you can use any ham you love. As for cheese, I decided to stick with Cooper - my new favorite American cheese. But again, you can use Gruyère , Comte, Swiss, any one that you like. But I'd stay away from any processed cheese (obviously) and also a boring cheddar.
So I put together my first sandwich - spruced up butter on one slice and Kerrigold salted butter on the other slice. In the middle - ham and cheese. Cut into 4 squares and the family jumped right in.
Such a great change to usual ham and cheese. I hate serving the same old boring sandwiches so this one's going right up there as one of my go-to-favorites.
Let me know how you like it when you give it a go!