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mushroom tartines

Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things! But, wait, come back. What I mean is, it’s the proportions: too much bread, too little filling. The obvious solution would be Dagwoods or sandwiches from one of those Jewish delis that are taller than your glass of Cel-Ray, but what if you didn’t want to have to unhinge your jaw just to take a bite?

extra-pretty mushrooms
thinly sliced

My solution, as ever, is to serve them open-faced, piled high and with ideal proportions. If we were in Paris — and oh, I wish I were — we’d call them tartines. My brain is clearly already there because I modeled this “toast” on a croque monsieur (which I just learned, to my delight, translates as “gentleman crunch”), those cheese-coated, pan-fried ham and cheese sandwiches with frico for miles. I’m partial to the forestier-style croque at Buvette, where mushrooms take the place of ham and there’s a thick, Dijon-rich bechamel underneath (where a cold sandwich might enlist mayo or aioli). My open-faced version uses a whole-grain sourdough bread as a foundation and so much cheese on top that it spills down onto the baking sheet and lifts off in crispy flakes. I honestly don’t know why we’d ever want to eat anything else.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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sweet potato tacos

One of the places I love to lurk on the internet is on boards and groups where people discuss their menu plans for the week. I am so sorry you thought I was going to say something more exciting here. I mean, of all the place to lurk on the internet, Deb. I am truly a bore — possibly to everyone but people who love to cook.

peeled, then cubed
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But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

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