Your guide to downright delicious, healthy(ish) open-faced sandwiches.

By Heath Goldman
January 04, 2017

Tartine: French for sandwich, relieved of its upper crust. Most breakfast menus in Paris feature tartines spread with butter and jam, meant for dipping in coffee (or hot chocolate). At lunchtime, the tartine sheds its sweet layers and gets a savory smear of pate instead.

Tartines are fun, versatile, and, most importantly, lighter than normal sandwiches. They’re an ideal party appetizer, yes, but also a decent lunch or dinner. Because they’re infinitely variable—you can top them with just about anything—follow these ground rules for a tasty open-face every time.

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