Quick Fix: Roast Beef and Blue Cheese Tartine perfect for Bastille Day (or anytime)

Roast Beef and Blue Cheese Tartine. (Linda Gassenheimer/TNS)

July 14 is Bastille Day, the day in 1789 when the Bastille prison in Paris was stormed, and the French Revolution began. With this in mind, I thought about making a French-inspired supper and decided to make a tartine. The word “tartine” means slice of bread with spreadable ingredients in French and can also mean an open-face sandwich.

For this quick sandwich supper, I topped thick slices of bread with some deli roast beef and crumbled blue cheese. A watercress salad with its slightly peppery flavor adds a little zing.


Helpful Hints:

• You can find roasted beets can be found in the produce section of the market. You can use cherry tomatoes instead.

• You can use any type of blue cheese, such as Roquefort.

• You can use any type of whole grain bread.


• Prepare ingredients.

• Toast bread.

• Assemble the tartine.

• Make watercress salad.

Shopping List:

To buy: 1 loaf whole grain bread, 1 jar reduced-fat mayonnaise, 1 small bottle prepared horseradish, 1 can olive oil spray, 10 ounces lean sliced deli low-sodium roast beef, 1 container crumbled blue cheese, 1 bunch watercress, 1 container roasted beets and 1 bottle reduced-fat oil and vinegar dressing.

Roast Beef and Blue Cheese Tartine

Recipe by Linda Gassenheimer

4 thick slices whole grain bread

Olive oil spray

4 tablespoons reduced fat mayonnaise

2 tablespoons prepared horseradish

10 ounces lean sliced deli low-sodium roast beef

3/4 cup reduced-fat crumbled blue cheese (2 ounces)

2 cups watercress leaves

1/2 cup roasted beet cut into 1-inch cubes

2 tablespoons reduced-fat oil and vinegar dressing

Spray bread with olive oil spray and toast in a toaster oven or under a broiler. Mix the mayonnaise and horseradish together and spread over the toasted bread. Add the roast beef slices and then the blue cheese. Place two tartines on each of two dinner plates. Add the watercress leaves and beet cubes to each plate. Drizzle the dressing over the watercress leaves.

Yield 2 servings.

Per serving: 609 calories (47% from fat), 28.7 fat (8.5 g saturated, 7.3 g monounsaturated), 103 mg cholesterol, 53.2 g protein, 36.4 g carbohydrates, 5.3 g fiber, 1,047 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.

Leave a Reply

Your email address will not be published. Required fields are marked *


By participating in online discussions you acknowledge that you have agreed to the Star-Advertiser's TERMS OF SERVICE. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. To report comments that you believe do not follow our guidelines, email hawaiiwarriorworld@staradvertiser.com.