I'm going to be making the Tartine thyme/gruyere gougeres (making mini ones) in order to make little cocktail sandwiches out of them.
Trouble is, I'm blanking on what I can use as a filling! The thyme (which is a flavor I love and don't wish to substitute) is just flummoxing me. When I cook with thyme, it's usually with pork, sometimes with chicken. I want something along the lines of a chicken salad, but then I'm thrown by the gruyere portion of the flavor profile!
Some kind of ham salad maybe?