On a recent weeknight, I found myself hungry and without a plan. A quick sweep of the refrigerator and pantry revealed fresh peaches, a country-style bread loaf, a small wedge of blue cheese and leftover chicken.
I decided to make a tartine. I lightly toasted thick slices of bread, spread each with cheese and layered sliced chicken and peaches on top. Then, I broiled the stacks until the peaches softened and the edges of the bread crisped.
I partnered the tartines with a chilled glass of white wine and a green salad, and rather than making a supper I’d soon forget, I felt like I was treating myself. Bonus: It came together so quickly.
This combination was so appealing that I decided to poach boneless chicken breasts to make it again. I have tried this same preparation, with sliced figs and goat cheese as well as peaches and brie, with great results.
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Little tweaks along the way have made it better. To give the sweet fruit, creamy dairy and mild chicken oomph, I added white pepper to the softened cheese before spreading it on the toast. Then, I topped it all off with a drizzle of good-quality balsamic vinegar, a few grinds of coarse black pepper and a generous sprinkling of arugula.
In France, a tartine for breakfast may be just toast slathered with butter and fruity jam. For lunch or supper, however, it remains simple, but more substantial with a favorite cheese, fruit or vegetables — even a protein.
A few things to keep in mind when building your own tartine:
- Thinly slice the protein and fruit so it sits flat on the bread. I tried shredding the chicken and cutting it into bite-size pieces, but slicing made it prettier and less messy to eat.
- Choose a wide, rustic bread, especially if you plan to pick up your tartine with your hands to eat it, which I like to do.
- Brush your bread with extra-virgin olive and spread your cheese from edge to edge, so exposed bread does not dry out and burn when broiling.
- Keep tasting and adjusting your combinations, especially to use up leftovers. I am thinking of apple and roasted pork slices, with Camembert and fresh thyme from my patio plants.
- Don’t skip that last step of broiling. It softens the fruit, melts the cheese and perfectly crisps up the edges of the bread. (I have a toaster oven for broiling, so I don’t have to turn on the big oven, which I know can be a no-go in the heat of summer.)
And, yes, without that Gallic influence, I surely would call this an open-faced chicken and peach sandwich or simply a toast, as in still-trendy avocado toasts. I am sticking with tartine, though, because this humble creation deserves a pretty little name.
Peach, Blue Cheese and Chicken Tartines
These open-face sandwiches are best when eaten right from the broiler.
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