ChezCindy: Brunch-style Tartine "Open-face" Sandwiches

 

What is the difference between a tartine vs an open face sandwich?  Probably a few dollars at a restaurant for the tartine because the name stems from a French breakfast or lunch dish.  Open face is American diner food.  Both delicious, just depending on how fancy you would like to be.  

The two pictured above, Roast Chicken & Brie and Tuna Nicoise, would fall into the tartine category.  Each are meant to draw attention to the placement of ingredients in an artful manner.  Open face diner sandwiches bring to mind of a slice of meatloaf placed on top of a thick slice of country bread smothered in gravy, equally visually appealing, just not so fancy.  

Other related sandwiches, that come to mind for tartine vs open face are the popular Kentucky Derby Hot Brown sandwich, which seems more like an open face in that it is hardy.  The fashionable avocado toast falls into line as a tartine with the placement of ingredients.  Both are delicious and perfect for lunch or brunch.  

Roast Chicken & Brie Cheese Tartine

For the Tartines: 

2 oval loaves rustic French bread

2 8-ounce round Brie cheese wheels 

2 whole roasted chicken breasts (from rotisserie chicken)* room temperature

12 large cherry tomatoes, each tomato cut into 3 slices

1/4 cup micro-greens or chopped arugula

For the Honey-Mustard Sauce:

3 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

Makes 12 tartines

This recipe is based on bread slices being 6-8-inches long.  

Cut each chicken breast into 6 thick slices, cutting at an angle across the breast.  Cut each slice into 3 even pieces.  Set aside.  Cut each cherry tomato into three equal slices.  Set aside.  

Make the Honey-Mustard Sauce:  In a small bowl, add in the Dijon, honey, and mayonnaise, whisking together to create a smooth creamy sauce.  Set aside.

Preheat the oven to 400 degrees.  Slice the 2 loaves of bread into 12 thin slices, no thicker than 1/2-inch, cutting at an angle across the full width of the loaf (6 center slices from each loaf.  Save the smaller end pieces for another use, such as croutons.)  Place the bread slices onto 2 sheet pans, in a single layer.  Place the bread into the hot oven, toasting for 8-10 minutes until the top side is golden brown.  The bottom side of the bread will be toasted but may not be golden brown.  This is okay.  Remove the trays from the oven.  

Slice the Brie cheese into 6 small wedges.  Slice each wedge into 3 thin slices.  Place 3 cheese slices onto each slice of toasted bread spacing evenly over the length of the bread.  The warm bread should gently melt the Brie.  If not, place the tray back into the oven for 1 minute.  

Top each slice of Brie with 1 piece of the cut chicken.  Top each chicken piece with a small pinch of micro-greens, top the greens with a slice of cherry tomato.  Drizzle with a teaspoon of Honey-Mustard sauce.   Serve at room temperature within 1 hour of completion.  

*Save the remaining rotisserie chicken for another use.  

ChezCindy: Watermelon and Pineapple Salad with Feta

 

This recipe for Watermelon Pineapple Salad will become a go-to dish for many summers to come.  It is delightfully refreshing, with a bit of heat from finely diced fresh jalapeno pepper, and a balance of sweet from the pineapple and watermelon, perfect for a summer get-together.  

For best results, try to serve the salad soon after assembling.  To get ahead, the recipe can be made up to the point of adding the feta and fresh mint.  Refrigerate until ready to serve, then add the feta and mint, stir well and enjoy! 

Watermelon and Pineapple Salad with Feta & Mint

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon fresh lime zest

2 tablespoons fresh lime juice, from 1 large lime

1 tablespoon agave

1 tablespoon finely diced fresh jalapeno pepper

1 teaspoon sea salt

2 tablespoons finely chopped red onion

1-pound fresh seedless watermelon, cut into pieces

1-pound fresh pineapple, cut into pieces

4 ounces feta cheese, crumbled

1/3 cup fresh mint leaves, torn into small pieces

In a large bowl, stir together the oil, vinegar, lime zest and juice, agave, jalapeno, and salt.  Add in the chopped red onion.  Set aside to marinate for about 10 minutes.  

While the dressing is marinating, cut the watermelon and pineapple into bite-size pieces, about 1-inch.  Add the watermelon and pineapple to the dressing, tossing well to coat.  Refrigerate until ready to serve.

When ready to serve, add in the crumbled feta and torn mint leaves, tossing to combine.  Serve immediately.  

ChezCindy: Parmesan Orzo Pasta with Black Truffle Butter

 

This recipe for Parmesan Orzo Pasta is one I find myself making over and over again.  I love the size and shape of the orzo pasta and how it mixes well as a support ingredient without being the star of the dish.  In this recipe, the Parmesan is the star along with the black truffle butter.  If you don't have truffle butter, you can substitute a quality salted butter such as Kerrygold, a delicious Irish butter.

Orzo is also known as "risoni" in that it resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance.  If you are not familiar with orzo, it can be found on the grocery shelf with all of the other pasta shapes.  

I have several recipes on this blog using orzo, another favorite being this one pan shrimp scampi.  But I think my all-time favorite is this orzo pasta salad.  

Parmesan Orzo Pasta with Black Truffle Butter  

1 bunch asparagus, about 10-12 stalks

1 1/2 cups orzo pasta

2 tablespoons kosher salt (for the pasta water)

3 tablespoons olive oil, divided

3 cloves garlic, peeled and thinly sliced

1 teaspoon kosher salt

1/2 cup heavy cream

1 tablespoon unsalted butter

4 tablespoons grated Parmesan cheese, divided

2 tablespoons black truffle butter

Serves 4

Wash and trim the ends of the asparagus.  Set aside.

Fill a large pot with water, bring to a boil.  Place the asparagus into the boiling water, stirring for 1 minute to blanch the asparagus.  Use a slotted spoon or tongs to remove the asparagus, setting the aside on towels to cool and dry.  

Return the water to a boil.  Add in salt and orzo pasta, stirring to combine.  Cook 2 minutes less than the package directions.  Drain into a colander.  Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.  

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat.  When the oil is hot, add in the cut asparagus and sliced garlic, stirring to combine.  Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon of salt, stirring to combine.  Add in the heavy cream and butter, stirring constantly for 3-4 minutes.  Off the heat, add in the 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine.  Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese.