Tartine Three Ways
We hope that you all had a great Thanksgiving! If you’re like most, you’ve had many of the oh-so-sought-after turkey sandwich – I know that I did. But now I’m ready for some lighter fare that is just as satisfying. If you’re entertaining this weekend, or just relaxing by the fire after a long day of picking out the perfect Christmas tree, this is a sandwich you’ll want to whip up. Back in October, we featured the Tartine (an open-faced fancy sandwich), and are now bringing it back SuperSized! We use the whole baguette here to feed a crowd. Delicious and easy, it’s a real showstopper when presented. Enjoy!
-Queen Christine
Tartine Three Ways
Manchego with Spicy Honey
1/3 pound Manchego, cut into 1/8 inch slices
¼ cup Mike’s Hot Honey
¼ cup Marcona Almonds
2 tablespoons rosemary, finely chopped
Slice baguette in half, lengthwise. Drizzle the bread with olive oil and season with salt and pepper.
With the baguette halves on a sheet pan, lightly toast under the broiler (keep an eye on it!).
Drizzle honey along the entire baguette.
Arrange sliced cheese over the honey.
Sprinkle with nuts and rosemary.
Slice into 1 ½ inch chunks and serve.
Apple Cheddar Bacon
1/3 pound Prairie Breeze Cheddar, cut into 1/8 inch slices
2 Honeycrisp apples, cut into 1/8 inch slices
1 tablespoons lemon juice
¼ cup Eat This Bacon Jam
salt and freshly ground pepper
Slice baguette in half, lengthwise. Drizzle the bread with olive oil and season with salt and pepper.
With the baguette halves on a sheet pan, lightly toast under the broiler for about 2 minutes (keep an eye on it!).
Toss the apples with lemon juice and season with a pinch of salt.
Spread bacon jam along the entire baguette.
Arrange sliced apples over the jam.
Top apples with cheddar slices. Broil until cheese is melted and bubbly, about 3 minutes.
Remove from broiler, season with freshly ground pepper.
Cut into 1 ½ inch slices and serve.
Prosciutto & Fig Jam
12 slices Pio Tosini Prosciutto di Parma
¼ cup Dalmatia Fig Jam
2 cups arugula
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper
Slice baguette in half, lengthwise. Drizzle the bread with olive oil and season with salt and pepper.
With the baguette halves on a sheet pan, lightly toast under the broiler for about 2 minutes (keep an eye on it!).
Spread fig jam along the entire baguette.
Arrange prosciutto slices over the jam.
Toss the arugula with lemon juice, olive oil and salt and pepper to taste.
Top bread with prosciutto with arugula.
Cut into 1 ½ inch slices and serve.