As I mentioned in a previous post, my husband and I take “trips” and not “vacations”. We are up and going early – with so much to see and experience we figure we can sleep on the plane home!! Since the weather was cooperating, that meant lunches were generally grabbed in route – and in Paris that means a crusty baguette filled with jambon or perhaps saucisson with cornichons! from the handiest bouloungerie! Alas, on our last full day in Paris it rained – and I am not talking about mist but honest to goodness rain! Undaunted, we continue with our plan of shopping and the first item on the agenda was an umbrella since I’d opted to leave the umbrella at home – packing light does have it’s limitations! Fortunately, it’s an easy item to come by in most major cities so we ducked in to the local Monoprix and picked one up!
But the rain did interfere with our “walking lunch” plans – but we were
forced able to savor a more relaxing meal at lunch, complete with a lovely glass of wine…. I know, I know, the sacrifices one makes to accommodate the weather! When our stomachs were rumbling (and we needed to dry out!) we ducked into a little cafe in St. Germain. The menu featured soups, salad and tartines (a.k.a. open faced sandwiches). We decided to split a salad and a tartine and ordered the day’s special – chicken, artichokes and tomatoes with melted cheese piled on wonderful slices of rustic bread.
It was the perfect lunch for a rainy day… and something I definitely wanted to enjoy once I got home! As you can see from the photo, I made a few changes. Since we are on the cusp of summer (at least we are here in Southern California) I decided to omit the melted gruyere cheese. I know, I know blasphemy!! but while warm, melty cheese is welcome on a cool, rainy day, it’s not as appealing when the mercury is hovering around 80 degrees!! I also had another reason for some of the changes. It occurred to me that this little open faced sandwiches would make the perfect picnic fare – just package up all the ingredients and assemble the tartines on site!
Of course, the possibilities for tartines are almost endless … I would love to hear what combinations come to your mind!
- 1 small loaf of rustic country style bread
- 2 boneless skinless chicken breasts
- 1 tsp. lemon pepper I used Penzey's Florida Seasoned Pepper
- 1/4 cup chopped marinated artichoke hearts
- 2 Tbsp. sun dried tomatoes cut into small pieces
- 2 Tbsp. capers drained
- 1/4 cup mayonnaise preferably home made
- 2 tsp. dijon mustard or whole grain mustard
Pre heat the oven to 400 degrees. Spray a sheet pan with non stick spray or line with aluminum foil.
Sprinkle lemon pepper liberally over the chicken breasts. Roast the chicken breasts for 20 minutes or until the internal temperature reaches 165 degrees. Remove from the oven and let cool.
In a small bowl combine the mayonnaise with the dijon mustard and stir to combine.
When the chicken is cool, slice the breasts against the grain at a slight angle into slices 1/8 inch thick.
To assemble the tartines. Slice the bread into slices 1/2 inch thick. Spread a thin layer of the mayo/dijon mixture on the top of the bread slice. Layer slices of chicken on top. Top with the artichoke hearts, sun dried tomatoes and capers. Drizzle with the remaining mayonnaise/dijon mixture.