I’ve had tartines – open-faced sandwiches – all summer long. I truly enjoy how much variety you can add with these simple appetizers. And they’re much healthier than traditional sandwiches, especially when using only one slice of whole grain bread. Tartines are also a little bit more sophisticated and make for an impressive starter course at any dinner party.
BLT’s are one of my favorite sandwiches so I decided to come up with a simple open-faced version of this American classic. I used seasonal heirloom tomatoes, hearty whole grain bread and Italian pancetta (bacon is fine as well). Instead of plain mayo I spiced it up with some fresh crushed garlic and for a peppery flavor I used dandelion greens (arugula also works great) as an alternative to lettuce.
Open-Faced BLT Recipe
4 slices whole grain bread
4 slices pancetta or bacon
4 slices tomato
1 cup dandelion or arugula, chopped
1/4 cup mayonnaise
1 clove garlic, crushed
Crisp bacon in a pan. In the meantime, mix together mayonnaise and crushed garlic. Set aside.
Toast the bread slices. Spread aioli (garlic mayo) on bread, then place tomato slices, chopped greens and bacon on top. Try this with a refreshing drink like a German Radler (beer mixed with lemon soda).
Total Time: 15 minutes
Yield: 2 servings
[if you have a few extra minutes, try my homemade garlic mayo with this recipe]
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