Visual taste treat
Sandwiches are no doubt one of the easiest ways to capture delicious fillings and make for a quick and filling meal.
But also consider the tartine — which is basically an open-faced sandwich.
That means just one piece of bread — usually toasted — and you get to see all the delectable “filling” ingredients as a beautiful topping.
Tartines are ideal served on platters or charcuterie boards.
I’ve been a big fan of these open-faced sandwiches since trying them at a café in Avignon, France. I like that I’m only getting one piece of bread instead of two and I love the visual appeal.
Some can be served cold, while others are put under the broiler and served warm.
There is a wide range of breads you can use. If you have access to artisanal breads, all the better.
The choice of toppings is endless.
My featured version today highlights a dark sourdough bread topped with aioli (garlic mayonnaise), greens, avocado and tomatoes.
Even though local tomato season is long gone, there are plenty of good quality hot house tomatoes to enjoy.
I’ve provided another recipe for a salmon tartine I prepared for a wedding rehearsal this summer.
It’s made of toasted dark rye bread, quality cream cheese, smoked salmon, thin slices of cucumber, fresh dill and pickled onion.