This Tartine de Viande des Grisons is basically an open faced dried beef sandwich on buttered hearty bread with a drizzle of walnut oil and sprinkling of walnuts. Simple French fare at its finest from Dorie Greenspan.
Tartine de Viande des Grisons
I hadn’t a clue to what comprised a tartine, or elegant French open-faced sandwich, before joining French Fridays with Dorie. This Tartine de Viande des Grisons is the fifth and final tartine recipe to make from Around My French Table. We’ve tackled the Dieter’s Tartine, Tartine Norvégienne, Tartine Saint-Germain, and Goat Cheese and Strawberry Tartine. I honestly enjoyed them all.
And because of this cooking adventure, my pantry is stocked with avocado oil, rose syrup, piment de espellette and the walnut oil needed for this recipe. So tracking down the Viande des Grisons, an air dried beef from Switzerland, was my only challenge. But one call to a local specialty market and I found its Italian cousin, bresaola.
Easy Open Face Sandwich, the French Tartine
These open faced beauties should actually be cut in strips for easy eating (especially the chewing part), so do as I say and not as I do if you’d like to give these a whirl. Slice some country bread, lightly toast, then butter the bread before topping with your dried beef. If you’re unable to locate one of these European meats, feel free to use any dried beef or even prosciutto or another dried ham. A drizzle with olive or walnut oil plus a few nuts create the finishing touch. One bite will transport you to the French Alps, where you could be noshing on this très élégant sandwich AKA tartine after a morning of on the slopes. Bon appetit!
This “needs no recipe” recipe can be viewed on Google Books.
FYI: I’m in Denver with my 3 sisters and my dad’s cousin, Rosemary, for a pre-holiday visit with my parents. I have a feeling we’ll go out for sushi, my dad’s favorite. You all know that wouldn’t fly with MY family! I’ll check in with all my FFwD friends when I’m back.