A French open-faced sandwich, called a tartine, possesses a certain refinement. Whether it’s a length of crisp-chewy baguette spread with soft salted butter and adorned with crisp dark chocolate shavings (a common “goûter,” or afternoon snack) or a thick slice of levain, lightly toasted, generously smeared with creamy Roquefort, and embellished with violet wedges of fig, a thoughtfully designed tartine displays a range of flavors and textures and caters to the eyes as well as the palate. My favorite versions require a knife and fork, not because their striking looks call for the formality of silverware but because they’re substantial enough to be a light lunch or brunch.
I think of main-course tartines as triple-decker affairs: The base is a generous slice of bread that’s often toasted. The middle is a luscious, savory spread. Finally, you have the crowning layer: a colorful, head-turning, tasty topping. To create each sandwich, I looked to classic French recipes for inspiration and
