Chicken, Artichoke and Tomato Tartines

Tartines, or open faced sandwiches are a speciality in France, and these Chicken, Artichoke and Tomato Tartines are an excellent introduction to this riff of the classic sandwich!

Prep Time15

Cook Time20

Total Time35

Course: lunch or dinner

Cuisine: French

Servings: slices

Calories: 110kcal

Author: Nancy Buchanan

Ingredients

1 small loaf of rustic country style bread
2 boneless skinless chicken breasts
1 tsp. lemon pepper I used Penzey's Florida Seasoned Pepper
¼ cup chopped marinated artichoke hearts
2 Tbsp. sun dried tomatoes cut into small pieces
2 Tbsp. capers drained
¼ cup mayonnaise preferably home made
2 tsp. dijon mustard or whole grain mustard

Instructions

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 ⅛ inch thick.
To assemble the tartines. Slice the bread into slices ½ 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.

Notes

As you can see, this recipe leaves a lot of room for interpretation. Feel free to substitute fresh tomatoes for the sun dried ones and canned artichoke hearts for the marinated ones (although I'll admit, I am partial to the marinated ones!). If you are making these for a crowd (or at a picnic!) fill a small squeeze bottle with the mayonnaise/dijon mixture for easy spreading/drizzling!

Nutrition