Provence on Toast

Grilled Chicken and Roasted Potato Tartines with Garlic-Parsley Sauce on Baguette

50 minutes
Serves 4
LunchFrenchSoy-free
Herb's take

Inspired by Provençal market lunches, these tartines stack smoky chicken and crisp roasted potatoes atop toasted baguette, all crowned with a vividly herbal persillade. You’ll learn the French art of building flavor in layers, from grill to oven to a sharp, green sauce.

Equipment needed
  • Grill or grill pan
  • Parchment paper

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F and your grill (or grill pan) to medium-high.
  2. 02
    Toss the potato slices with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
  3. 03
    Meanwhile, brush the chicken breasts with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. 04
    Grill the chicken for about 5-7 minutes per side, until cooked through and nicely charred. Let rest 5 minutes, then slice very thinly across the grain.
  5. 05
    Arrange the baguette slices on a baking sheet. Brush with 1 tablespoon olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
  6. 06
    For the persillade (garlic-parsley sauce), combine the parsley, garlic, lemon juice, Dijon mustard, and 1 tablespoon olive oil in a small bowl. Stir well to form a loose paste.
  7. 07
    To assemble, layer each baguette slice with overlapping potato rounds and slices of grilled chicken. Drizzle or dollop each tartine generously with persillade.
  8. 08
    Serve immediately, optionally garnished with a few extra parsley leaves. Enjoy while crisp and warm.

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