Here’s your guide to downright delicious, healthy(ish) open-faced sandwiches.
Tartine is the French term for “open-faced sandwich.”
These sandwiches are versatile and lighter than normal sandwiches.
Photo: Thorsten Suedfels/Getty Images
Theyrequick and easy appetizers, but tartines can also be a decent lunch or dinner.
Because theyre infinitely variableyou can top them with just about anything to be sweet or savory.
Dense, nutty multi-grain bread or hearty slices of miche are preferable.
Victor Protasio
A crusty baguette cut lengthwise works, although its thicker than other slices.
Pile it with more toppings for a one-to-one ratio of bread to toppings in every bite.
Shop for High-Quality Produce
Your tartine will only taste as good as your worst produce.
Jen Causey
There are areas where quality isn’t as important.
For example, toasted day-old bread can serve as a base for a tartine without compromising taste.
Toasting gives the bread a sturdy crunch so it wont get soggy under the toppings.
Victor Protasio
Tartines only need to be lightly toasted to help create a firm base.
Use your sharpest knife, a mandolin, or a Y-shaped vegetable peeler to create paper-thin slices.
Dressing your veggies will help tenderize the toppings and also enhance their natural flavors.
Greg DuPree
If you’re going the savory route,season with salt and pepperafter adding the condiment to the bread.
When layering, alternate textured ingredients like lettuce with slippery ones like sliced tomatoes.
Make It Pop
Garnish your tartines with one or two ingredients that add texture and color.
