Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4
© Abby Hocking

How to Make It

Step 1    

Make the pickled celery In a small saucepan, combine the vinegar, water, 
salt and sugar and bring to a boil, stirring 
to dissolve the salt and sugar. Let cool completely, then transfer to a medium bowl. Add the celery, cover and refrigerate 
for at least 4 hours or overnight. Drain before using.


Step 2    

Make the tartines In a large skillet or on a griddle, melt half of the butter. Add the bread and cook over moderate heat until golden on the bottom, about 2 minutes. 
Flip the bread, add the remaining butter and cook until the bread is toasted, 1 to 2 minutes more. Transfer to a work surface. 


Step 3    

Spread the yogurt on the toasts. Top with the sliced cucumber and season with salt. Top the tartines with the chicken and half of the drained pickled celery; reserve the remaining celery for another use. Garnish with small dill sprigs and serve right away. 


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