Bayonne Melt

Introduction to Bayonne Melt

The Bayonne Melt is a delightful culinary creation that combines the rich flavors of cured meats, creamy cheese, and crispy bread. Originating from the Basque region of France, this dish is known for its hearty yet sophisticated taste. Named after the city of Bayonne, renowned for its high-quality cured hams, this melt offers a unique twist on the classic sandwich, providing a gourmet experience that reflects both tradition and innovation.

The Bayonne region has a rich history of producing some of the finest hams in the world, known as jambon de Bayonne. These hams are celebrated for their delicate flavor and tender texture, thanks to a curing process that has been passed down through generations. This recipe pays homage to that tradition while adding modern elements to create a beloved comfort food.

Ingredients

• Bayonne Ham - 200g, thinly sliced
• Baguette - 1, preferably a day old
• Gruyere Cheese - 150g, sliced
• Butter - 50g, softened
• Dijon Mustard - 2 tablespoons
• Cornichons - 50g, thinly sliced
• Arugula - handful, fresh
• Olive Oil - 1 tablespoon
• Black Pepper - to taste

Preparing the Bayonne Melt

Step 1: Preparing the Bread

Start by slicing the baguette in half lengthwise, creating a top and bottom slice. If the baguette is too long, feel free to cut it into manageable sandwich-sized portions. Spread the butter evenly over the interior sides of the bread.

Step 2: Assembling the Ingredients

On the bottom slice of the baguette, spread a generous layer of Dijon mustard. This will add a tangy kick that complements the savory flavors of the meats and cheese.

Layer the Bayonne Ham over the mustard, ensuring an even coverage. Next, add slices of Gruyere Cheese on top of the ham. The cheese will melt beautifully and blend with the meats during cooking.

Arrange the cornichons over the cheese slices. This traditional French pickle adds a refreshing crunch and balances the richness of the cheese and ham.

Step 3: Adding Freshness

Top with a handful of fresh arugula to add a peppery note and nutritional value. Lightly drizzle some olive oil over the arugula and sprinkle black pepper to taste.

Sealing the Sandwich

Place the top half of the baguette on the assembled ingredients to form a complete sandwich. Press down gently to ensure the sandwich holds together during cooking.

Cooking the Bayonne Melt

Step 4: Grilling the Sandwich

Preheat a skillet or grill pan over medium heat. Gently place the sandwich in the pan and press down with a spatula. Cook for about 3-4 minutes on each side until the Gruyere Cheese melts and the bread turns golden brown. Remember to check your cooking timer frequently to avoid burning.

If using a panini press, you can place the sandwich directly onto the preheated press, adjusting the time as necessary until you achieve the desired crispness and melt.

Allowing the Cheese to Melt

For even melting, you may cover the skillet with a lid while cooking. This helps to trap the heat and encourages the cheese to melt thoroughly, merging the flavors together.

Enjoying Your Bayonne Melt

The Bayonne Melt is best enjoyed hot, when the Gruyere Cheese is deliciously gooey, and the baguette is crispy. Serve it with a side salad or a warm bowl of soup for a complete meal.

Create a satisfying meal experience by pairing the Bayonne Melt with a glass of dry white wine, such as a Sauvignon Blanc or a fruity Rosé. The acidity of the wine will perfectly complement the savory and creamy elements of the melt, enhancing every bite.

This delightful dish brings together the best of French ingredients and showcases how classic flavors can be heightened by simple yet thoughtful preparation. Enjoy your culinary journey through the rich tastes of the Bayonne Melt!