I’ve been slightly bursting at the seams to share the recipes for Apple-Cheddar Chicken Tartines and Honey-Dijon Roasted Potatoes with you today!
Side note, tartine is simply a fancy French term for “open-faced sandwiches”. I thought I’d use it to class the recipe name up a bit, seeing as how as the term “open-faced” always reminds me of holiday hot lunches from elementary school. Plop, scoop, gloop, blerg, right?!
Those were always Ben’s favorite meals growing up, by the way. Here’s the adult version I re-created for him a few years ago. It slightly redeems the term, but still, we’re sticking with tartine today – oui?!
So I was staring at the leftover bundt pan chicken in the fridge the other day, wondering what I was going to do with it all, when I zigged left to the cheese drawer to find some inspiration. Because, I don’t know about you, but I’m always inspired by cheese. And candy. But that’s another blog post.
Anyways, after snagging a few sharp cheddar cheese slices, I zagged right to the fruit drawer and plucked a crisp, red apple from the depths. A quick detour to the fridge door to pick up a jar of Dijon mustard was next, followed by a stop at the pantry to collect Mr. Honey Bear, and, voila! Apple-Cheddar Chicken Tartines were born!
Lightly toasted bread slices slathered in a homemade honey-mustard dressing, topped with thinly sliced chicken, fresh apple slices, and cheddar cheese, then broiled until hot and melty. Quick, easy, sweet, savory, crispy, crunchy and so satisfying. In that order.
On the side I served what might be my most favorite side dish – EVER – Honey-Dijon Roasted Potatoes, which are simply red-skinned potatoes and a small sliced onion tossed with homemade honey-Dijon dressing then roasted until golden brown. I could NOT stop eating these!
The recipe was inspired by a bag of Honey-Dijon flavored potato chips I recently scarfed (shocking.) The combo of sweet and tangy was so awesome that I thought I’d keep the flavor, but change the cooking method, and turn my potato chips into roasted potatoes!
I am so glad that Ben both hates mustard (although these are NOT in-your-face mustardy, at all) AND stopped eating my roasted potatoes circa 2009 (after the 175th time I served him Lipton French Onion Soup packet roasted potatoes,) because no appetite for Honey-Dijon Roasted Potatoes = MORE FOR MY FACE!
Ahem! Start the meal by whipping up those yummy Honey-Dijon Roasted Potatoes. First, wash and dry 1lb red-skinned potatoes, which is about 4 medium-sized potatoes.
Slice the potatoes in half lengthwise then each half into 3 or 4 slices. Turn the potato 90 degrees then make 3 or 4 more slices to get nice, even-sized pieces, which will roast perfectly in the oven.
BTW, you can slice the potatoes ahead of time – just keep them in a bowl of cold water in the fridge so they don’t brown.
Now onto that honey-Dijon dressing. Drool. Add 2 Tablespoons each extra virgin olive oil and Dijon mustard into a large bowl.
Followed by 2 teaspoons honey, salt, and pepper, then whisk to combine.
Add the potatoes (drain and pat dry if you pre-cut and soaked ’em) and 1 sliced onion, then toss everything to coat.
Pour the mixture into a non-stick sprayed baking dish, then roast at 425 degrees for 40-45 minutes, or until the potatoes are golden brown and tender.
Give ’em a blast under the broiler for a few minutes at the end to turn the golden-brown glow up a notch!
K, now onto the Apple-Cheddar Chicken Tartines. While the potatoes are cooling, brush or mist 8 slices Italian bread or French baguette with extra virgin olive oil then toast ’em under the broiler for 1-2 minutes a side, or until they’re golden brown.
Mix together a homemade honey-mustard dressing using 2 Tablespoons each honey and Dijon mustard (or use store bought) then slather that onto the toasted bread, followed by a couple thin slices of cooked chicken. Like I said, leftovers work great here!
Layer a few slices of crispy-sweet apple on top, followed by half a slice of sharp cheddar cheese.
Pop the tartines under the broiler for another 2-3 minutes to melt the cheese, then you’re set!
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Apple-Cheddar Chicken Tartines with Honey-Dijon Roasted Potatoes
Apple-Cheddar Chicken Tartines with Honey-Dijon Roasted Potatoes is an elegant, restaurant-style meal, but is so, so simple to make at home.
- For the Honey-Dijon Roasted Potatoes:
- 1lb red-skinned potatoes (about 4 medium-sized potatoes)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons Dijon mustard
- 2 teaspoons honey
- salt and pepper
- 1 onion, sliced
- For the Apple-Cheddar Chicken Tartines:
- 8 slices Italian bread or French baguette
- extra virgin olive oil
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- cooked chicken breast, sliced thin
- 1 apple, sliced thin
- 4 slices cheddar cheese, cut in half
- For the Honey-Dijon Potatoes: Wash then dry potatoes and then slice in half lengthwise and chop into thirds. You can slice the potatoes ahead of time - keep them in a bowl of cold water in the fridge so they don't brown.
- Add extra virgin olive oil, Dijon mustard, honey, salt, and pepper to a bowl large then whisk to combine. Add the potatoes (drain and pat dry if you pre-cut and soaked them) and onion then toss to coat.
- Pour the mixture into a non-stick sprayed baking dish then roast at 425 degrees for 40-45 minutes, or until the potatoes are golden brown and tender.
- For the Apple-Cheddar Chicken Tartines: While the potatoes are cooling, brush or mist bread slices with extra virgin olive oil then toast under the broiler for 1-2 minutes a side, or until golden brown.
- Mix together honey and Dijon mustard in a small bowl then slather onto toasted bread. Layer on chicken, apple slices, and cheese then broil until cheese is melted, 2-3 minutes. Serve with roasted potatoes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Although it’s just a quick broil, the sweet apple slices get just slightly tender, and are a match made in heaven with melted sharp cheddar cheese. The chicken adds staying power, while the “open-faced” concept keeps this tartine light.
These Honey-Dijon Roasted Potatoes are a must try, guys. Like I said, definitely not too mustardy, and, in fact, I might pump up both the honey AND mustard next time!
Let me know if you give these a whirl! Enjoy!