It’s a posh word for an open sandwich but it makes all the difference in the world to your lunch break if you can take that sandwich to another level by making it look and taste really beautiful.
The thing is, it is really easy, all you have to do is look in your fridge, come up with a theme and fire up your grill. At the moment, here in Spain, we have a mountain of ripe tomatoes and avocados both in the height of season, flavourful and well priced.
That’s where my inspiration came from for this Tartine Tricolore. My favourite Italian salad as a toasted sandwich…
It all starts with the bread, buy some nice bread. Italian would be good to follow the theme. A nice Ciabatta or even Focaccia.
Serves 2 Vegetarian
- 1 small ciabatta about 18 – 20 cm
- 1 ripe avocado, cut in half, scooped out and sliced
- 1 ball mozzarella, sliced
- 1 large tomato(or 2 small plum tomatoes) sliced
- basil pesto
- fresh basil leaves
- olive oil
- salt & black pepper
Slice the ciabatta in half lengthways so you have flat sides to pile your filling on. Preheat the grill to high and line a baking sheet with foil. Spread each side with some mayonnaise then spread a small amount of pesto on top of the mayo. Place your avocado slices on each half, then the tomato slices, season with a little salt then top with the mozzarella slices. Drizzle with olive oil then add some freshly cracked black pepper and put the open sandwiches on the baking sheet under the grill for about 2 or 3 minutes until the cheese is melting nicely. To serve scatter some fresh basil leaves & rocket over the top and drizzle with a bit more olive oil. This is the kind of sandwich you need a knife and fork for either that or a very large napkin!!
This next idea started when our friends Terry & Joan kindly brought us some Lancashire Crumbly cheese over from England. The Washer Up is a Lancashire lad and he has cravings for it occasionally. It is a creamy, mild but sharp, crumbly cheese that is really delicious served with something sweet & fruity. This got me thinking about a proper old English lunch called The Ploughman’s. A 60′s/70′s thing served in pubs which consisted of a big wedge of cheese (normally Cheddar), pickled onions, Branston pickle and some sort of scary salad.
I decided to take the Cheese & Pickle thing and bring it up to date by serving the Lancashire Crumbly topped with two types of chutney and watercress…
Start with the bread again, it should really be something English and crusty, like a Bloomer or something similar. We can’t get that sort of thing here so I used a baguette (sacrilege, I know)! You can use whichever chutney you have around but this combination of Mango & Fig was heaven…
Posh Cheese & 2 Pickle Tartines
Serves 2 Vegetarian
- 4 slices of thick white crusty bread or a baguette
- a mature Cheddar or Lancahire Crumbly
- mango chutney (see recipe here)
- fig chutney (see recipe here)
Preheat the grill to high and line a baking tray with foil. Get your four slices of bread or baguette sliced lengthways drizzle with a little olive oil, layer over some generous slices of the cheese and top with a couple of spoonfuls of chutney. I like the contrast of using 2 different types, it stops you getting bored half way through. Stick it under the grill for few minutes until the cheese melts then scatter over some watercress…
The Washer Up says this should be enjoyed with a nice hand pulled pint of warm bitter….mmm. I’d go for a nice chilled glass of Albarino myself.
The next version uses Halloumi, a Cypriot Sheep’s milk cheese that is totally addictive. If you have never tried Halloumi give this a try, I promise you, you will be hooked…
Marinaded Halloumi Tartine
serves 2 or 3 vegetarian
- some nice bread, maybe pita or a flatbread (I used a baguette because that’s what I had)
- 1 pack halloumi, thinly sliced about 1/2 cm
- 2 tomatoes, thinly sliced
- 80ml olive oil
- fresh mint, parsley & coriander, chopped
- the juice of 1 lime or lemon
- 1 red chilli deseeded & finely chopped or 1/2 tsp of chilli flakes
- black pepper
- 1/2 tsp ground cumin
- 1/2 tsp sumac* (optional)
*Sumac is a crushed dried berry sold in flakes which is used a lot in Middle Eastern dishes it has a smoky, lemony flavour which is fantastic with the Halloumi.
In a shallow dish large enough to fit in all the Halloumi slices, mix together the olive oil, lime juice, chopped herbs, spices, black pepper and chilli and set aside.
Dry fry the Halloumi slices in a hot pan for about 2 minutes on each side until browned and crispy(you will probably need to do it in 2 batches). When each batch is done place in the oil & lime juice marinade and toss to coat on both sides.
Meanwhile preheat the grill to hot, drizzle your bread with olive oil, place the sliced tomatoes on the bread, season with salt, pepper & olive oil and put under the grill for a minute or so to toast the bread and warm the tomatoes.
When the bread & tomatoes are toasted, layer over the cooked, marinaded Halloumi and pour over some of the herby marinade.
This really is an amazing sandwich, the combination of the salty Halloumi with the fresh herbs, chilli & lime juice is fingerlicking good! If a little messy…. Prepare to feed your Halloumi addiction!