Using a serrated bread knife, remove the top and bottom crusts from the baguette. Slice across the length in half, and then into 4 portions. The ends can also be removed, if preferred.
Pick the parsley leaves from the stalks, and finely chop. In a large bowl or baking dish, beat the eggs along with the Maldon salt and the herbs.
Grate the Gruyere, if necessary.
Placed the prepared baguettes in the beaten egg, and allow to soak until needed.
Melt the butter in a large frying pan, over a medium-high heat. When thebutter begins to brown, place the baguette eggy-side down in the frying pan.
While the bread is browning, generously mound the grated Gruyere on the bread. Top half the baguettes with the ham, folding and tucking in as necessary.
Turn the heat down to medium-low, cover the pan with a lid, and allow the cheese to melt and become gooey.
When the cheese has reached the desired consistency, carefully sandwich together and serve immediately.
Trim the bottom of the Baby Gem lettuce. Cut into wedges, and wash if necessary. Alternatively, the lettuce can be sliced into chunks.
Quarter the cherry tomatoes.
In a large mixing bowl, whisk the Dijon mustard and red wine vinegar until smooth, and slowly drizzle in the olive oil. Adjust the seasoning. If the vinaigrette is too sharp, add a pinch of sugar, or subsitute the red wine vinegar with balsamic vinegar.
Toss the cherry tomatoes inthe salad dressing.
When ready to serve, spoon the cherry tomatoes over the Baby gem wedges.
«For a slightly more grown-up twist, try slathering the inside of the bread with some Dijon mustard.»