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Tips and tricks for making the best sandwiches at home.
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.
Why I Picked This Recipe: I've been a devoted convert to open-faced sandwiches since spending a year living in northern Europe, where it's the way they do things. The "recipe" in Edible Selby is really just a sentence listing ingredients, but the combination sounded great. So while making this, I was actually setting out to write out a proper recipe.
What Worked: This is essentially a deconstructed tuna salad sandwich with the mayonnaise and tuna separated, and it's wonderful. Big pickled caperberries (the fruit of the same bush that produces capers; they have a more mild flavor) are mixed into the homemade mayonnaise, then spread on crusty toasted bread; it's topped with high-quality tuna, a sprinkle of smoked paprika, and a squeeze of lemon.
What Didn't: Nothing at all—it's a great recipe. Served with a salad, it's a lovely light dinner.
Suggested Tweaks: Depending on your love of capers, you could always dial the amount back, but I find their briny flavor is perfect against unadorned tuna and stands up to the smoky sprinkle of paprika. And one tweak I would NOT suggest: using anything but great quality olive-oil packed tuna. This sandwich is all about that tuna.