Open Faced: Crostini, Tartines, and Other Single-Slice Sandwiches by Karen Kaplan

  • Boursin, roquette, and radish tartines (page 14)

    from Open Faced: Crostini, Tartines, and Other Single-Slice Sandwiches Open Faced by Karen Kaplan

    • Categories: Sandwiches & burgers; Main course; French; Vegetarian
    • Ingredients: pain au levain; Boursin cheese; arugula; radishes; chives
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Notes about Recipes in this book

  • Lentil and sausage salad tartines

    • wester on March 28, 2018

      This was definitely nice and simple, just not that exciting. I served a green salad with it.

  • Potatoes, Bayonne ham, and raclette cheese tartines

    • wester on January 23, 2022

      Made by my 15-year old son. Enjoyed by all. For my cheese-averse husband we replaced the cheese with a fried egg. I don't eat bread - fennel slices were an acceptable substitution but we're still looking for alternatives.

  • Roast beef with horseradish-cornichon cream open-faced sandwiches

    • wester on October 03, 2018

      This was a good combination of flavors. Better for lunch than for supper.

  • The Hot Brown

    • wester on October 23, 2022

      We forgot the tomato, so I can't really give a star rating, as we all felt it really needed something to cut through the fattiness of all the meat and cheese. But there was definitely too much turkey and sauce in the recipe - half of both of them was plenty.

  • Jarlsberg cheese and tomato with marinated cucumber salad open-faced sandwiches

    • mjes on April 17, 2018

      The recipe actually calls for a sourdough rye bread with suggestions of Trader Joe's European/German breads as substitutes. I used a rye crispbread, another suggested substitute. I also upped the amount of butter used - not as much as traditional smørrebrød. I used Larrupin Swedish Style Mustard Dill Sauce for the mustard which reinforced the dill from the cucumber salad. I used small on-the-vine tomatoes that fit the crispbread in terms of width. The recipe suggests optional ham or roast pork - I'm not keen on ham so I tried prosciutto. The fat of the prosciutto was the perfect foil to the Jarlsberg cheese/tomato base. I'll certainly offer both options to guests.

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Reviews about this book

  • Eat Your Books

    Flavorful, elegant and easy - it doesn't get better than that.

    Full review
  • ISBN 10 1423647432
  • ISBN 13 9781423647430
  • Published Aug 01 2017
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

Toasted tradition gets a modern makeover.

Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner.

Discover butterbrote, montaditos, smorrebrod, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.

Go beyond butter with inspired flavors like:
- Provencal Tuna and Vegetable Salad
- Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts
- Curried Egg Salad with Mango Chutney, Raisins, and Cashews
- Meatballs with Beet and Apple Salad

With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.

Karen Kaplan holds Le Grand Diplome d'Etudes Culinaires from La Varenne Ecole de Cuisine in Paris. She has taught at both USC and UCLA and contributed to five cookbooks. She worked at Bon Appetit magazine for twenty years, and was in charge of the only issue to win a National Magazine Award while the magazine was based in Los Angeles. She has also been a culinary consultant for two Food Network shows: Extreme Chef and Chef Wanted with Anne Burrell. Karen was also the restaurant critic for LA Weekly for seven years and produced her own food-based radio show in Santa Monica.