Parmesan and Gruyère Gougère Sandwiches with Jambon de Bayonne Arugula and Dijon Chive Butter
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
- 1 stick butter
- 1 cup water
- 1 cup flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 ounces shredded gruyère (about 1 ½ cups), plus extra for topping the gougères
- 1 ounce shredded parmagiano reggiano (about ½ cup), plus extra for topping the gougères
- Coarsely cracked black pepper
- 8 chives, snipped
- 3 tablespoons butter, room temperature
- ½ teaspoon dijon mustard
Instructions
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