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Tartine is a French term for a slice of bread on which either a spread has been put such as butter, jam, or a piece of cheese. It was traditionally eaten for breakfast. The bread could be toasted or not first.
Now, however, it is also used to mean a savoury open-faced sandwich, usually made with a chewier bread such as Pain de Campagne. Bread can be toasted first or not, and the resultant open-faced sandwich can be served at room temperature or briefly put under the grill.
Also called:  Tartine (French)
See Also
French Breads
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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