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Meat, Busy evenings

Savoyard open-faced sandwich with cured ham and reblochon, salad

This Savoyard open-faced sandwich is a thick slice of country bread topped with cream, melted onion, cured ham, and melted reblochon, served with a salad. It serves 4, takes 25 minutes, is very easy, and costs €3.30 per serving. The key is placing the reblochon rind side up so it browns instead of running off.

Tonight, a big Savoyard open-faced sandwich, with country bread, cured ham, and melting reblochon, plus a salad on the side.

Savoyard open-faced sandwich with cured ham and reblochon, salad
Total time
25 min
Difficulty
Very easy
Cost per person
€3.30
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under the melted cheese, the toasted bread stays crisp, the cream adds softness, the melted onion smooths out the flavors, and the torn cured ham keeps its salty bite and nice texture. The reblochon melts slowly in the oven instead of turning into a puddle, because its rind faces up and holds it in place.

This is the dish for weeknights when you want something warm and comforting without spending much time in the kitchen. Kids love the stretchy melted cheese, while adults enjoy the cured ham and the simplicity of it all. It fits naturally into fall and winter dinners, no fuss required.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Butcher

  • Cured ham 8 slices

Dairy

  • Reblochon cheese 1
  • Thick heavy cream 4 tbsp
  • Butter 20 g

Fruits and vegetables

  • Onion 1
  • Lettuce 1

Pantry

  • Wine vinegaroften in the pantry 1 tbsp
  • Walnut or olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 220°C and cook the sliced onion gently in the butter until soft. 10 min

    Cook the onion slowly, without browning it, for a mild flavor.

  2. Toast the bread slices in the oven for two minutes. 3 min

    Flip them halfway through so they're crisp on both sides.

  3. Spread a spoonful of cream on each slice, then the melted onion, then the torn cured ham.

    Tear the ham by hand, it creates nice folds of texture.

  4. Cut the reblochon in half through its thickness, then into strips, and cover the sandwiches.

    Farmhouse reblochon makes it even better.

  5. Bake until the cheese is golden and bubbling, and serve with the dressed salad. 8 min

    Finish with a twist of fresh black pepper straight from the oven.

Our tips to get it right

  • Pick a fairly thick slice of country bread, it holds the toppings better and won't turn soggy under the cream.
  • Let the reblochon sit at room temperature for a few minutes before cutting it, it slices more easily that way.
  • Watch the oven closely at the end, the cheese should bubble but not burn, it only takes a few minutes.

The variations

  • Swap the cured ham for cooked ham if you prefer a milder flavor.
  • For a vegetarian version, skip the ham and scatter some crushed walnuts over the cheese instead.
  • For kids, cut the sandwiches in half before serving, they're easier to pick up and eat.

What to serve it with

  • A well dressed green salad
  • A glass of white wine from Savoie
  • Pickles for some crunch

Storage

This sandwich is best eaten right away, melted cheese doesn't keep well. If you have leftovers, store the components separately in a sealed container in the fridge for up to 2 days, then assemble a fresh sandwich and reheat it in the oven.

Questions about this dish

Can I use a different cheese instead of reblochon?

Yes, raclette cheese or a similar soft melting cheese works well. Pick one that melts gently without turning too runny, so the sandwich keeps its structure.

Can I prep these sandwiches ahead of time?

You can toast the bread and cook the onion ahead of time. Add the toppings just before baking, so the bread stays crisp instead of getting soggy.

Is this sandwich good for kids?

Yes, it's a simple, familiar dish that kids tend to enjoy, especially with all that melted cheese. Cutting the slices in half makes them easier to eat by hand.

Why keep the reblochon rind facing up?

The rind protects the cheese while it bakes, letting it brown on top instead of running onto the pan. This keeps the reblochon melty but still held together on the bread.

How long does it take to make a Savoyard open-faced sandwich with cured ham and reblochon, served with a salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Savoyard open-faced sandwich with cured ham and reblochon, served with a salad?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Savoyard open-faced sandwich with cured ham and reblochon, served with a salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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