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An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, [1] consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich .
Enjoy the art of presentation with a tartine—a sandwich that’s a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a ...
Tartine interior in 2010. Tartine (the word means "open faced sandwich" in French) opened in 2002, on the site of two previous bakeries, Carl's Bakery, then Lady Baltimore Bakery. [5] Elisabeth Prueitt and Chad Robertson, its owners, had previously run the Wood-Fire Baking [5] [6] in Point Reyes and Bay Village Breads [5] in Mill Valley. [7]
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
Today, it’s impossible to imagine the hotspot without an hour-plus line.
Pages in category "Open-faced sandwiches" The following 15 pages are in this category, out of 15 total. This list may not reflect recent changes. A. Avocado toast; C.
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