A tartine is basically an open-faced sandwich. It just sounds better to ask, “Who wants a tartine for lunch?”, don’t you think?
This recipe is for one, so increase ingredient proportions as necessary.
2 slices bread
1 T butter, plus extra for bread
2 c chopped arugula
2 T chopped fresh herb, or more, as you like
1 large or extra-large egg, lightly beaten
salt and pepper, to taste
1. Toast bread. Butter when toasted if you like. Put toast on a plate.
2. Meanwhile, heat butter in a small skillet. Add arugula and herbs. Sauté until just wilted, like a minute. Add egg and cook, scrambling egg around greens, until egg is cook the way you like it.
3. Remove from heat. Divide arugula/egg mixture over toast. Season with salt and pepper.
As the recipe name suggest, this is rather nice with tea (or coffee). The recipe calls for quite a lot of citrus zest–lemon, orange, or what have you. If you don’t have any, or not enough, you can add half a teaspoon of lemon or orange extract for every teaspoon of zest called for. Or, dried versions of the zest, in the same proportion of half a teaspoon dried to a teaspoon fresh. The parsnips are cooked and mashed before being added to the batter. I think that carrots would work nicely here, though they might overpower the citrus.
1/2 cup (1 stick) butter, softened
1/2 – 1 c sugar
1 c cooked, mashed parsnips
1 t vanilla extract
2 c flour–white, whole grain, or a combination
1 1/2 t baking powder
4 t finely grated citrus rind–lemon, orange, tangerine…
1/4 t salt
1/3 c (icing) sugar
3 T citrus juice–use the juice of whatever citrus zest is in the cake
1. Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan.
2. Cream the butter and sugar until fluffy. Add eggs, one at a time, beating to incorporate. Stir in parsnips and vanilla.
3. Combine flour(s), baking powder, zest, and salt. Stir into butter mixture just until combined. Scrape into prepared pan and bake for about 1 hour or until a tester inserted in the center comes out clean.
4. Meanwhile, combine sugar and juice and stir until sugar is completely dissolved. You can gently heat the mixture to speed up the process, but I didn’t need to.
5. When the loaf is done, place on a cutting board. Use a skewer or a sturdy toothpick to pierce the loaf deeply all over the top. Brush the glaze evenly or gently, slowly pour the glaze over the hot loaf. Let cool in pan for 15 minutes. Turn out and let cool on a wire rack, glazed side up.
You could use other flatbreads here, such as naan and tortillas. Apples, instead of pears, are good, too.
1 T extra-virgin olive oil
1 large (sweet) onion, sliced
1 – 2 medium ripe pear(s), sliced
2 T balsamic vinegar
1/2 t ground black pepper
4 – 6 whole wheat pitas
1/2 c crumbled blue cheese; or feta; or goat cheese
1/4 c chopped walnuts
1. Preheat oven to 450°F.
2. Heat oil in a skillet over medium heat. Add onion and cook, stirring often, until soft and golden, about 7 minutes. Stir in pear and cook, stirring often, but gently, until slightly soft and heated through, a couple of minutes. Add vinegar and pepper and continue cooking, stirring often, until the liquid has evaporated and the onion is tender and coated with a dark glaze, about 2 minutes more.
3. Divide the onion-pear mixture among the pitas; sprinkle with cheese and walnuts. Transfer the pitas to a large baking sheet and bake until heated through and the cheese is melted, about 5 to 10 minutes.
2 c whole wheat flour
1 T baking powder
1 t ground cinnamon
1/4 t salt
2 large eggs
3/4 c milk, buttermilk, or yogurt
1/3 c vegetable oil
1/4 c liquid honey
1 c grated zucchini
2/3 c raisins or other dried fruit
1. Preheat oven to 300ºF. Grease a 12-cup muffin pan (or two 6-cup pans).
2. Combine flour, baking powder, cinnamon, and salt in a bowl. In a large mixing bowl, beat together the eggs, milk, oil, and honey. Fold in the flour mixture, then the zucchini and raisins. Stir just to mix; the batter will be lumpy. Spoon into the muffin pan(s).
3. Bake for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool on a rack for 10 minutes before turning the muffins out of the pan.
This is not a traditional Reuben. Rather it’s a raw sauerkraut sandwich using elements of the Reuben. This recipe is for two sandwiches–increase or decrease amounts according to your needs.
4 slices rye or other whole grain bread
4 slices Swiss cheese
4 slices ham, pastrami, corned beef, or similar (optional)
equal parts ketchup and mayo (Russian dressing) or mustard**
1 1/2 c sauerkraut, drained
1 small red onion, sliced
1. Toast bread and spread with butter. Assemble sandwich by layering: cheese, meat, if using, Russian dressing or mustard, sauerkraut, onion, meat, cheese–or however your fancy strikes you. Cut in half and serve.
**In season, tomato slices would be a nice addition.
A tasty twist on an old standby. Goat cheese is also good here. A hearty, peasant, or multi-grain bread is best for this sandwich. The recipe amounts are for one sandwich–increase as needed for extra sandwiches.
1 medium, cooked beet
1/2 t sherry or red-wine vinegar
salt and pepper, to taste
1 T butter, or more, softened
2 slices hearty bread
3 T crumbled blue cheese
1. Thinly slice beet. Combine beet slices and vinegar in a small bowl and season with salt and pepper.
2. Heat a skillet over medium-low heat. Spread half the butter on one side of each slice of bread.
3. When the pan is warm, put in one slice of the bread, buttered side down. Sprinkle half the cheese over the bread, top with sliced beets, then sprinkle remaining cheese over beets. Top with the other slice of bread, buttered side up.
4. Cook for about 5 minutes a side, until bread is toasted and cheese is melted, pressing down on the sandwich with a spatula now and then.