Saucisson, Butter, and Cornichon Tartine

Saucisson, Butter, and Cornichon Tartine

Recipes with Saucisson Sec de l'Ardèche

An open-faced sandwich that requires three things done right: good bread, cold butter, and saucisson sliced thin. A tartine is not a recipe so much as an assembly. Spread butter on bread. Lay saucisson on top. Add cornichon slices. Eat. The French version of a snack that needs no improvement.

Prep Time

5 min

Cook Time

0 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 slices of pain de campagne or sourdough
  • 100g saucisson sec de l'Ardèche, sliced 2mm thin on the bias
  • 40g unsalted butter, cold
  • 8 cornichons, sliced lengthwise
  • Freshly ground black pepper

Steps

1

Spread a thick layer of cold butter on each bread slice. The butter should be firm, not soft, so it stays in a distinct layer rather than soaking into the bread.

2

Shingle the saucisson slices across the buttered bread, overlapping each slice halfway.

3

Tuck the cornichon slices between or alongside the saucisson. Grind black pepper on top. Eat with your hands.

Tips

Use unsalted butter. Salted butter plus cured saucisson makes for too much salt. The bread must have a thick crust and an open crumb. Sliced white bread does not work here.