Tartines and a Bialetti Pan Giveaway

March 8, 2012

Up until the age of 20, one of my favorite things to eat in the world was a tuna fish sandwich.  That was my go-to lunch whether eating out or at home.  There was a deli in my college town that put an absurd amount of tuna salad on a large soft roll and I would talk friends with cars into taking me to get one.  At home, I mixed my albacore with plenty of celery, a little mayo, and a dollop of mustard.  I piled it high on rye bread and topped it with tomatoes, pickles, lettuce.  Then, four years after I stopped eating meat, I stopped eating fish.  I contemplated having a special disclaimer for tuna fish sandwiches but ultimately decided that tuna fish is still, you know, fish.  So I said goodbye to my beloved sandwich.

Since then, sandwiches and I have not really gotten along, especially when eating out.  My experience of vegetarian sandwiches in restaurants go a little something like this:

  • Dried out rye bread smeared with too much mayonnaise and topped with a slice of Swiss cheese that has started to go crusty around the edges, a not-quite-red tomato, and a hunk of iceberg lettuce.
  • Massive slices of oily greasy foccacia slathered with oily greasy sun-dried tomato hummus on one half and oily greasy tapenade on the other, topped with oily greasy roasted vegetables.
  • Very earnest whole wheat bread, smeared with cream cheese and topped with every vegetable under the sun including an entire garden’s worth of sprouts.


At home, it’s better.  Grilled cheese when dunked into amazing tomato soup is nice.  And I’m a total sucker for a tofu Bahn Mi.  But really, I prefer a wrap or a salad.  Or noodles.  Or really anything else.  I’m just not a sandwich gal.

This is not a sandwich.  It’s a tartine.  Verrrrrry different.  French.  Open faced.  One piece of really good bread.  Interesting and varied toppings.  Think crostini or bruschetta but bigger pieces of bread.  More like, um, a sandwich.  I like these very much.  They are terrific when you want to make something for lunch or dinner but don’t want to shop.  They are also terrific if you have a soup or salad that you are excited about and you just wanted something yummy to round out your meal.

Last week, I planned to make a salad that I was excited about and I had a new pan I was excited about and so tartines it was.  I made one with a labneh (kind of like a yogurt cheese), roasted tomato, and cilantro.  I made the other with a frittata made with shallots, cilantro pesto, harissa.  Except I was out of harissa so I used sambal oelek (a chile sauce).  Nothing super fancy but both were so much better than the sum of their parts.

So how about that pan?  One of the most common questions I get in classes is about what kind of pans I use.  I am lucky to have a decent arsenal of high quality stainless steel pans (All-Clad), a few Le Crueset pots, a beautiful copper double boiler (that is too pretty to use), and a few other assorted others. I rarely use use non-stick pans.  There are a few reasons for this.  It is nearly impossible to get a good brown on an onion (or a steak for that matter – not that I would know) with a non-stick pan.  Until recently, the coating on most non-stick pans would emit dangerous chemicals into your kitchen if left on high heat.  And really, I am just in the habit of using stainless or cast-iron for most things.

Except eggs.  And pancakes.  And grilled cheese sandwiches.  There is no substitute for non-stick in those situations, in my opinion.  I have a huge All-Clad non-stick pan that I use for very large frittatas but it isn’t the best for smaller quantities.  So when the Bialetti people offered to send me a new brightly colored perfectly sized pan, I jumped at the chance to say yes.

What can I say, this is a great little pan.  It is lightweight, has a handle that stays cool, a white bottom so you can easily see your food (why has no one else thought of this?), and is super SUPER non-stick.  I love it.  And I know you would too.  Want one?  Just tell me about your favorite pan in your kitchen and what you like to make with it.  I will randomly choose a winner on Tuesday, March 13th.  This contest closes at noon (PDT) on that day.  UPDATE:  This contest is now closed.  A winner has been chosen.

One Year Ago:  Sweet Potato Tian
Two Years Ago:  Tofu Cauliflower Kahri
Three Years Ago:  Goat Cheese Ravioli with Roasted Red Pepper Sauce

Tartine with Labneh, Slow Roasted Tomatoes, and Cilantro
Inspired by Dianna Henry’s Plenty
Serves 4

The labneh needs to sit overnight in the refrigerator overnight, so plan accordingly.  If you are going to go through the trouble of slow roasting tomatoes, you might as well do a larger batch.  Lay the leftovers in layers drizzled with olive oil in the refrigerator.

1½ cups 2% Greek yogurt
1 garlic clove, put through a press or very finely minced
Kosher or sea salt
8 plum tomatoes, cut in half and seeded
Olive oil
Freshly ground black pepper
¼ cup cilantro leaves, chopped
4 thick slices sourdough bread

Place the yogurt, garlic, and a pinch of salt into a bowl and stir well.  Line a sieve with cheese cloth and scrape the yogurt mixture into the sieve.  Place a bowl under the sieve and put the whole thing in the refrigerator overnight.

Preheat the oven to 300ºF.  Place the tomato halves on a baking sheet and drizzle with olive oil.  Sprinkle with a pinch of salt and a few grinds of pepper and roast until very soft and kind of shriveled, turning half way through the baking process, about 1 hour.  Set aside.

While the tomatoes are roasting, place the bread on another baking sheet.  Drizzle with olive oil and bake until just a tiny bit crispy on top, but still soft, about 10 minutes.  Set aside.

Smear a bit of the labneh on each slice of bread (you might have have some left over).  Lay down two tomato halves and scatter cilantro leaves over the top.  Season with salt and pepper to taste.

Tartine with Shallot Frittata and Cilantro Pesto
Dana Treat Original
Serves 4

1½ cup cilantro leaves
¼ cup coarsely chopped walnuts
Kosher or sea salt
1/3 cup olive oil
1 large shallot, finely diced
3 large eggs, beaten
4 thick slices sourdough bread
Harissa, or other hot sauce

Preheat oven to 325ºF.  Place the cilantro and walnuts in a food processor.  Sprinkle with a pinch of salt.  Process until a coarse paste forms.  Pour in the olive oil and pulse until you have a relative smooth pesto.  Set aside.

Place the bread on a baking sheet.  Drizzle with a bit of olive oil and bake until just a tiny bit crispy on top, but still soft, about 10 minutes.  Set aside.

Place a non-stick pan over medium-low heat.  Drizzle in a bit of olive oil and then add the shallots and a pinch of salt.  Sauté until very soft and starting to brown, about 4 minutes.  Pour in the eggs and swirl the pan around so that egg covers the surface of the pan.  Keep lifting the edges of the eggs up so the uncooked top layer can get a chance at the heat.  If you are very dextrous, you can flip the whole frittata over.  If not, just make sure the top of the frittata is cooked, then remove from the heat.

Slice the frittata into quarters.  Lay a quarter on each slice of bread and spoon a bit of the cilantro pesto over top.  Add just about a teaspoon of chile sauce to each tartine.




  1. I have mostly transitioned my pots and pans (over time) to All Clad. However, I still have one small Revereware saucepan. It was an extra of my mom’s and she let me take it to my first apartment in college. It’s been with me ever since and is still my go-to pot for heating up soup or making a small amount of sauce.

    Comment by Bridget — March 9, 2012 @ 1:32 pm

  2. Ooo I love this, those tartines look delicious! I usually end up taking the top off of my sandwiches anyway so I can enjoy more of the tasty stuff instead of being filled up on bread. Great idea.

    We have the most random, mismatched collection of pots and pans, and I never use 99% of them. My favorite is a big wok what seems to be the perfect size to cook anything. It goes straight from the stovetop, to the sink, and right back to the stovetop – never makes it back into the cabinet.

    Comment by Jessica — March 9, 2012 @ 2:50 pm

  3. Coming to think of it, there aren’t many sandwiches from restaurants that I really like. A homemade tartine, though, is a different story! The frittata with pesto and chile sauce version is calling my name.

    Hmm, my favorite pan. I mostly use a big, All-Clad saute pan, but it’s the old cast iron skillet that makes me smile every time I place it on the stove.

    Comment by lisaiscooking — March 9, 2012 @ 2:59 pm

  4. My Le Creuset dutch oven and my cast iron skillets (2 sizes). Use for everything!!

    Comment by Lynne Beattie — March 9, 2012 @ 3:14 pm

  5. My favorite pan in my kitchen, and my oldest, is my cast iron skillet. I want another one, but I need a nonstick pan even more.

    Comment by Holly — March 9, 2012 @ 3:52 pm

  6. I have a non-stick Calphalon that I use for pretty much everything!

    Comment by Lesley C. — March 9, 2012 @ 4:27 pm

  7. I have an eight-inch stainless steel saute pan that I use for everything, be it toasting nuts, seeds or coconut, to making quick stove-top jams, to simple sauteing or braising a single chicken breast for myself. I love it. It’s indestructible.



    Comment by heather — March 9, 2012 @ 5:01 pm

  8. My favorite pan is my (very old) cast iron skillet. I couldn’t make my cornbread without it! I’m very glad my mom agreed to part with one for me.

    Comment by Lesley — March 9, 2012 @ 7:03 pm

  9. Haha, you’ve described every restaurant sandwich perfectly! My grandma used to make the best tuna sandwich ever, it was totally my favorite before going vegetarian too! I’d have to say my favorite pan would be my cast iron, I cook almost everything it it! Although I can’t really do frittatas unless I plan to really clean it afterwords. This pan would be perfect however!

    Comment by Jacqui — March 9, 2012 @ 7:46 pm

  10. Mmm love the sound of these tartines. My favourite pan recently has been this little nonstick one that I cook my tempeh bacon in for bacon & tomato sandwiches!

    Comment by Ashley — March 9, 2012 @ 8:19 pm

  11. I LOVE my Le Creuset skillet. The veggie sando descriptions had me laughing out loud. Oh, the pile of sprouts! So right on.

    Comment by Stella — March 9, 2012 @ 8:59 pm

  12. A wok that was passed down to me by my grandmother. It is perfectly seasoned and always delivers.

    Comment by Kelly N. — March 9, 2012 @ 10:50 pm

  13. I have recently been gradually tossing out my pans that have a teflon coating. I would love, love, to try a Bialetti pan.

    Comment by Judy — March 9, 2012 @ 11:00 pm

  14. I love my inherited cast iron pans in all sizes and use them for everything. I particularly like making Dutch Babies in the 8 inch one.

    Regarding your former passion for tuna salad sandwiches. Have you ever made a chickpea of the sea salad sandwich? It’s one of my favorites. Use whatever you would use in a tuna salad, but capers and lemon are particularly nice. Slightly mash the chickpeas.

    Comment by Lynn D. — March 10, 2012 @ 12:01 am

  15. Thank you for your kind offer to your readers.

    My most used pan is a cast iron skillet, but my sentimental favorite is my wok (that is a pan of sorts – isn’t it??) that I bought in 1982. I still have the original wok, lid and wok “spatula” that I use a few times a month.

    Comment by Yafa — March 10, 2012 @ 12:24 am

  16. My favorite pan… my little 1.5 quart saucepan is perfect for so many things when cooking for one or two and never feels like a chore to wash.

    Comment by Michelle — March 10, 2012 @ 2:59 am

  17. I love my Calphalon Everyday pan.

    margueritecore [at] gmail [dot] com

    Comment by AnnaZed — March 10, 2012 @ 7:47 am

  18. my favorite is a large cuisanart – it’s heavy, browns great, I can throw it in the over without complaints and it’s pretty! but I did break down and buy and new non-stick during the christmas sales for eggs- it’s soooo much easier!

    Comment by Jenny — March 10, 2012 @ 10:21 am

  19. My favorite is my Le Creuset dutch oven, which is in a bright sunny yellow. Even my husband commented recently that I use that pot every day, it seems. The color cheers me up and I cook lots of soups all winter, and hearty pasta sauces, big pots of oatmeal…..that pot was worth every precious penny.

    Comment by Andrea — March 10, 2012 @ 2:08 pm

  20. I live my le creuset skillet. It was a gift and I use it every day!

    Comment by Taylor — March 10, 2012 @ 7:44 pm

  21. I use a 3 qt. All-Clad stainless steel saute pan for everything like pasta sauces, stir fries, braising, sauteing. If you can only afford one pan, this would be it.

    Comment by Pegs — March 10, 2012 @ 8:01 pm

  22. I love my cast iron pan and use it to cook numerous things but one favorite is roast chicken and potatoes.

    Comment by Lisa — March 10, 2012 @ 8:55 pm

  23. Definitely has to be my red Le Creuset 5.5 qt french oven. We received it as a gift for our wedding almost 3 years ago. I thought I’d just use it for “special” stuff (since it was so pretty), but it hardly ever leaves the stove. Soups, sauces, lentils, chili, beans – love it!

    Comment by Lynn — March 10, 2012 @ 9:24 pm

  24. My favorite pan is definitely my 10″ cast iron skillet. It’s so well-seasoned that it is very nonstick, and it’s my favorite place to cook an egg or frittata. It’s a bit heavy, though, which is why I’m intrigued by this Bialetti pan.

    Comment by emmycooks — March 11, 2012 @ 12:23 am

  25. My favourite pan was a hand me down lime-green Bessemer baking dish that my nana gave to me years ago. Unfortunately it was huge and we had no room for it when we moved into a small unit so I had to sadly part with it. Nothing cooks quite as well now as it did in that pan.

    Comment by Lis — March 11, 2012 @ 5:21 am

  26. My magnalite 9×13 pan is the only pan that makes chicken with a terrific crispy bottom.

    Comment by Sara — March 11, 2012 @ 11:06 am

  27. My favorite pan is a AC SS skillet. It’s about the only one I use anymore!

    Comment by Megan — March 11, 2012 @ 4:52 pm

  28. My favorite pan is our huge seasoned skillet. But it is certainly not as cute as the one you are giving away!

    Comment by Mary — March 11, 2012 @ 10:55 pm

  29. My Le Creuset dutch oven is by far my favorite pan in my kitchen. I use it to make chili, a ton of different kinds of soup, to fry donuts, and just about any other thing to imagine. I’ll pretty much try any recipe if it is an excuse to use that pot.

    Comment by Joni — March 12, 2012 @ 12:15 am

  30. oh those do look yummy. i don’t have a favorite pan currently as everything i have is old and scarred. obviously i could really use this pan …

    Comment by jacquie — March 12, 2012 @ 2:02 am

  31. I have a new nonstick skillet that makes wonderful grilled cheese!

    Comment by Ryana — March 12, 2012 @ 4:04 am

  32. My favorite pan is my Cookplus ceramic 12″ frying pan from Lock and Lock. I love to make beet root cutlets in that pan. This pan looks interesting. It would be great to win it. Thanks for the wonderful giveaway.

    Comment by NJ — March 12, 2012 @ 4:04 am

  33. My favorite pan is my springform pan because I make one of my all time favorite, no-fail and easy to impress cheesecakes in it. Not even a big fan of cheesecake, but this particular recipe makes a light and airy cheesecake (rather dense and rich) that is not too sweet and just enough tang. I then make a blueberry compote to pour over the top and let it set in the fridge and then top it with an assortment of more berries around the edge. After I have let it set up, and I release the outside ring, it’s always a delight and thrill to see the layers of cake, compote, and berries, as well as experiencing the anticipation that comes with eating that first slice. Guaranteed looks and taste. Also, with the end product, you can’t help but feel that fulfilling sensation that comes with creating/ baking something that brings pleasure to yourself and others, which in turn feeds your soul.

    Comment by kaley — March 12, 2012 @ 5:25 am

  34. My current kitchen only contains two non-stick skillets, neither of which I’m huge fan of, a dutch oven, and a few pots. I’ve ben wanting to purchase a cast iron skillet for a while.

    Comment by atg — March 12, 2012 @ 7:36 am

  35. Being the stereotypical broke college kid, I’ve only got one pan, which is frequently used and very well loved. It’s a bit of a Sophie’s Choice, but of all the things to come out of that pan, good ‘ol pancakes are probably my favorite.

    Comment by Anna — March 12, 2012 @ 8:29 am

  36. I prefer my calphalon non-stick pan… but I am trying others out to find the best!

    Comment by manda — March 12, 2012 @ 4:46 pm

  37. What a WONDERFUL giveaway!!! I think my favorite pan is my grill pan, because it allows me to get the charcoal flavor all year round! It also sometimes doubles as a weight which is great too :)

    Comment by Monique — March 12, 2012 @ 5:01 pm

  38. Love my my LeCrueset dutch oven. Actually about to make a marinara sauce in it right now. Also love the tartines!

    Comment by Stevie — March 12, 2012 @ 5:04 pm

  39. My current kitchen only contains two non-stick skillets, neither of which I’m huge fan of, a dutch oven, and a few pots. I’ve been wanting to purchase a cast iron skillet for a while.

    Comment by atg — March 12, 2012 @ 5:05 pm

  40. I like my small non-stick pan… Great for making sauces or egg dishes!

    Comment by nathan — March 12, 2012 @ 7:30 pm

  41. I forgot my favorite dish… I like to make fried eggs! Love the giveaway.

    Comment by manda — March 12, 2012 @ 7:31 pm

  42. My favorite pan is my Le Creuset dutch oven that used to be my mother’s. I love making anything and everything in it, because I love one-pot meals, but risotto is a fave meal that I make in there all the time. This Friday I’m having my dad and aunt over for some Guinness stew, which will be made in my dutch oven, bien sur.

    Comment by brooke — March 12, 2012 @ 9:12 pm

  43. How can you not love sandwiches? I think they’re the perfect food. And I can come up with all sorts of delicious vegetarian sandwich ideas. (starting with caprese sandwiches – a gift from the gods. Brie and apple slices. Avocado and anything. Mmm.)

    My favorite pan is my Le Creuset French oven. I should probably say ovens – I have four of them. Which is kind of overkill, but also I use them all! (I agree that the light bottom is key)

    Comment by Kate @ Savour Fasre — March 12, 2012 @ 9:17 pm

  44. My favorite pan is my lime green Le Creuset Dutch oven. I love to make big pots of soup in it, but my favorite thing to make in it is jam. Blood orange marmalade up next!

    Comment by Christina — March 12, 2012 @ 11:52 pm

  45. I inherited a giant cast iron pan from my grandma that she got from her mom. It is old, heavy as heck, and can’t go in the dishwasher (one of my requirements for most things that have a home in my kitchen), but I adore that pan and use it all the time. It’s well seasoned, not quite non-stick enough for eggs, but gives a better sear than nonstick ever would.

    Comment by Katie — March 13, 2012 @ 5:00 am

  46. My favorite pan is a mini egg pan. I use it to make everyone their breakfast sandwiches in the mornings! It is the perfect size egg to fit on toast!

    Thank you for the chance to win this!!
    avalenti6936 at yahoo dot com

    Comment by Manda Valenti — March 13, 2012 @ 2:58 pm

  47. I am a poor student and I have one small non-stick pan (something my mother bought me at costco) and one large non-stick pan. I love them both. My large one, though it the one I love most, and in it I make my beloved egg white scrambles on saturday and sunday mornings, curries and stir-fries on sunday nights. Good times.

    Comment by jeanne — March 14, 2012 @ 7:26 am

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