Hot sesame-cream chicken tartines


Hot sesame-cream chicken tartines
Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown.

[Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich, sometimes hot. The term is now catching on in English.]
40 K 4.3/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: January 22th 2020
For 4 slices, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Hot sesame-cream chicken tartines

Sesame cream

In a bowl mix 5.3 oz cream, 1.8 oz tahini (sesame paste), and the finely chopped tarragon.

Salt, pepper and check the seasoning.

Preheat the oven to 360°F (180°C).

Stage 2 - 5 min.
Hot sesame-cream chicken tartines

The tartines

Lightly toast 4 slices bread (in the toaster or under the grill), then lay them on a baking sheet.

Stage 3 - 2 min.
Hot sesame-cream chicken tartines
Spread each slice with a generous layer of sesame cream.

Stage 4 - 2 min.
Hot sesame-cream chicken tartines
Arrange the chicken, cut into small pieces, on top.

Stage 5 - 2 min.
Hot sesame-cream chicken tartines
Finish with a little cheese, either sliced or grated.

Stage 6 - 10 min.
Hot sesame-cream chicken tartines
Bake for 8 to 10 minutes.

Stage 7
Hot sesame-cream chicken tartines
Serve hot or warm.
Remarks
If you don't have tarragon, use a little parsley instead.

For a different version, try mustard instead of sesame.
Keeping: Serve straight from the oven.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1,070 RDI=410 %2,330 RDI=220 %390 RDI=60 %1,770 RDI=90 %7,430 RDI: 90 %
Per 100 g170 RDI=60 %360 RDI=30 %60 RDI=9 %270 RDI=10 %1,140 RDI: 10 %
Per slices270 RDI=100 %580 RDI=60 %100 RDI=20 %440 RDI=20 %1,860 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sesame, Gluten, Celery
How much will it cost?
  • For 4 slices : 2.95 €
  • Per slices : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Raw beetroot salad
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
November 2nd 2015159 K4.1 35 min.
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5th 2013105 K4.4 55 min.
Lemon Confectioner's Custard
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
May 9th 2018207 K4.4 25 min.
Mini apricot and pistachio brioches
Mini apricot and pistachio brioches
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
November 22th 201564 K4.1 20 min.
Coq au vin
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
July 17th 201688 K4.2 14 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page