My corner market carries a wonderful selection of artisan bread from Il Fornaio. My favorite is the sourdough boule that I can get for a little over a buck. As much as I enjoy baking my own bread at home, you can’t beat this wonderful deal. I love frying a few slices in shallow olive oil until both sides are golden brown, and pile some of my favorite toppings to make a lovely tartine, or open sandwich, Cuisine-de-Bar style!

Here are two of my favorites. 🙂

Egg Salad Sandwich
(Makes 1 serving, 2 slices)

I got the idea to pile egg salad onto the toast after having something very similar at a bakery called Euro Pan Bakery in Pasadena that’s known for perfectly-cooked egg salad. I also added smoked salmon, thinly-sliced onion, and avocado, to make it a satisfying lunch! I hope you give this a try for a weekend brunch or just because you want to treat yourself to a wonderful breakfast or lunch.

2 slices of thick bread
2 eggs
1 tablespoon parsley, chopped
½ avocado
¼ onion, thinly sliced
1 piece Smoked salmon
1 tablespoon Olive OIl
Salt and pepper

Making the Egg Salad: Heat water in medium pot and bring it up to boil. Drop the eggs gently in the pot and cook for exactly six minutes. Yes, six minutes – no more, no less. I got this secret from Dorie Greenspan, who preaches the Six Minute rule in her amazing cookbook, Around My French Table, and it works every time like magic (by the way, this cookbook is one of the best in the market). When cooked, peel the shell and toss the eggs in a small bowl. Use the fork and break the eggs gently. The yolk should be slightly runny. Add chopped parsley and mix. Add salt and pepper to taste. This requires absolutely no mayo because the yolk provides that lovely velvety texture!

Frying the Bread: Pour a tablespoon of olive oil in a pan and put on low heat. Put the bread slices in the pan and fry, until the surface is golden brown, for about 5 minutes. Because you’re using low heat, it takes a while for the surface to brown but be patient. The wait will be so worth it. When done, turn over to the other side and repeat. Again, be patient and don’t burn the bread.

Assembling: It’s time to start piling the tatines. Lay the onion slices at the bottom and pour the egg salad equally over each piece of bread. Top the sandwich with smoked salmon and avocado. Enjoy with drops of hot sauce if you like some heat.

Shrimp Cocktail Tartine
(Makes 1 serving, 2 slices)

I first made this tartine when I had a particular craving for shrimps. I always keep a bag of frozen shrimp in the freezer just in case of such attack. The combination of spicy horseradish and mayo is impeccable. This is one of my favorite summertime lunch.

2 slices of bread, thickly sliced
6 shrimp, cooked and cut in quarter
¼ onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon horseradish (more or less, depending on your taste for wasabi-like spiciness)
1-1/2 tablespoon mayonnaise
½ tablespoon ketchup
1 garlic, grated
½ tablespoon white wine vinegar or fresh lemon juice
2 teaspoons capers
Salt and Pepper

Follow the same instruction shown on the previous recipe, under “Frying the Bread.” Mix the shrimp, onion, parsley, horseradish, mayonnaise, ketchup, garlic, capers, vinegar (or lemon juice) and salt and pepper in a bowl and mix well. Pile the shrimp salad on two bread slices equally. Enjoy with hot sauce!