Today I am joined by my friend Mary Ann to share a tartine recipe. I’m calling it Tartine Tuesday, but we are posting on Thursday! Three weeks in, and I’m already breaking the rules. Mary Ann shares lots of fun recipes that she and her husband make, and since they have lived in Paris and travel there often, I knew she would be up for sharing a tartine.
Part of what I love about tartines is using what you have to make a wonderful open-faced sandwich—last weekend, we went to a fair in South Salem, NY, called Fine Day Fair. Walking around, seeing and meeting vendors, and finding some beautiful things was lovely. I assumed we would have lunch at the fair. The line was long, and they really only had one booth. So we came home and made a tartine. We used everything we had on hand, and it was delicious!
Here’s what we had on hand for our tartine
- Sourdough bread (in the freezer)
- Tuna
- Cornichons
- White cheddar or Gruyère cheese
- Mayonnaise
- Chives
- Butter
Remember, a tartine is just an open-face sandwich that may or may not have elaborate toppings. At least that’s one definition I found. And this one does not have elaborate toppings, but if you love a tuna melt, you are going to love this tartine.
This is the perfect sandwich I would make upon returning from a vacation in the summer. I would have bread and butter in the freezer, half a jar of cornichons, mayo, a packet of tuna in the pantry, and maybe some herbs still growing in the garden…if we’ve been fortunate to have enough rain to keep everything alive. So if you are still with me, here’s a lazy but oh-so-delicious tuna melt tartine style.
Simple Tuna Melt Tartine with Cornichons
A very simple tuna melt-made tartine style.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2-3 1x
Ingredients
- 2 2.5-ounce packets of tuna
- 2–3 slices of sourdough bread
- 8 cornichons, 4 sliced in half lengthwise, and 4 chopped fine
- Chives, about one teaspoon chopped fine
- 2 ounces white cheddar or Gruyèrer cheese, grated fine
- 2 tablespoons butter
Instructions
- Toast the bread. I like to add a little butter and fry on both sides.
- Make the tuna salad by combining the tuna, mayonnaise, chopped chives, and cornichons. Add salt and pepper and spread on top of 2-3 toasted bread slices.
- Top the tuna salad with finely grated cheddar or Gruyère cheese. I use a zester and then pop it into the freezer as soon as I grate the cheese. When ready to use, it will be easy to spread evenly on top of your sandwich.
- Place under the broiler until bubbly and starting to brown ever so slightly.
- Arrange cornichon slices on top…because it’s a tartine, of course!
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I have to make this!!! We have everything! Such a good idea to use what you already have. Thanks for moving this to Thursday for me you sweet friend.
I just read Mary Ann’s tartine recipe and now yours. They both sound simply delicious! I need to get on the tartine bandwagon.
Yum! This sounds amazing!