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

This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber. Slideshow: More Tartine Recipes

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. 


Make Ahead

The pickled celery can be refrigerated in the pickling liquid for up to 
1 week.

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