If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
'open faced sandwiches' on Serious Eats
In this recipe, the heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese.
The perfect setting requires a serious sandwich, and The Girl & The Fig, in downtown Sonoma, California, serves it up in the form of the Pork Tartine. Pronounced "tarteen," the word is essentially French for anything delicious, layered on a...