How to Make Tartines

You know what’s fun? Sandwiches! They are portable; you can make them in a million different ways, and even if you’re in an office, you can still sneak outside with a sandwich for some sunshine time. You know what’s even more fun? Open-faced sandwiches. (i.e. tartines, bruschetta, toasties, toast…) Open-faced sandwiches give you a little more flexibility with your toppings and you can even get wild and make a few entirely different kinds for one meal.

Speaking of fun, our new Global Vice President of Culinary and Hospitality, Tien Ho opens in a new tab, is kicking off his tenure at Whole Foods Market with a food truck concept opens in a new tab that will launch during Austin’s annual SXSW Festival opens in a new tab. (Mark your calendars for Thursday, March 10!) Tien and his team will use the food truck as a delicious way to test new food concepts for our Whole Foods Market prepared foods and bakery departments. The team will change the menu every two months, testing new dishes and flavors that could become favorites nationwide. First on the docket are open-faced sandwiches, or tartines, so we thought you might want to practice on your own.

You’ll need excellent bread, an interesting spread and an open mind. Tartines can be for breakfast, lunch, dinner or snack time, so be prepared to add them to your regular menu rotation.