Rye Tartines with Chicken and Pickled Celery
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.
Super-ripe tomatoes and grilled apricots get spooned over creamy ricotta in these open-face sandwiches from F&W's Justin Chapple.
Smoked Trout Tartines with Potato-Dill Sauce
These tartines (open-face sandwiches) are Nicolaus Balla's take on Danish sm?rrebr?d. He gives them an upgrade with a lush potato-sour cream sauce flavored with dill, parsley and horseradish.
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.
Butternut Squash Tartines with Pancetta and Pecorino
In this easy tartine recipe, butternut squash gets kicked up a notch with a little cayenne pepper--a little heat to combat the sweet. The topping of crisp, smoky pancetta and generously shaved pecorino cheese adds the perfect amount of saltiness.
Pear, Parsnip & Fourme d'Ambert Tartines
Pears and parsnips create an unusual sweet-savory topping for Julianne Jones's French-style, open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.
Tartines are open-face sandwiches that can be piled with any number of ingredients. Here, sweet apricots, crisp endive, toasted pecans and sharp Manchego cheese are an elegant and delicious combination.