Roast Beef and Blue Cheese Tartine

Served hot or cold, these roast beef and blue cheese tartine are an easy and elegant dinner! And perfect for sharing with friends.

Roast Beef and Blue Cheese Tartine

The hardest part about eating out is when you know you overpay for something you know you can make better. And these are the prime example. I work in a windowless basement of a terminal, and if there is an excuse to escape it at any time of day to see sunlight, I will take it. And lunch is the best excuse out there. And coffee. And if a friend is flying through. Really, any reason.

Airports, like the one I work at, are all really trying to up their game, but sometimes they still fall short. Or I just have obscene expectations? I’m not entirely sure. But this is one of those times that I knew I could knock a recipe out of the park, and pay a lot less doing it.

Roast Beef and Blue Cheese Tartine

My partner in crime and I went on a browse for lunch, wanting to try out the newest restaurants. We have a new wine bar and they have a pretty extensive lunch menu, too! For something a little more high brow than a burger and fries. The tartine menu looked wonderful, from provencal tartines with chicken and olives, to this roast beef and blue cheese tartine. So yes, naturally we had to get them…

But for $17, a half sandwich on grocery store white bread is going to be mighty disappointing. Because, I know I can do better. Now now, I know. It’s an airport. But c’mon, grocery store bread? Let’s try just a little. It tasted fine. But ‘fine’, can always be ‘fab’.

So, being the stubborn foodie I am – made it myself. And ate it for three days straight. Because it was so damn good. Hot or cold, these tartine are sublime.

Roast Beef and Blue Cheese Tartine

The bread is what makes a tartine. It has to be crusty, rustic, toasted, rubbed with fresh garlic, and piled high with whatever toppings you’re adding to it.  And this is not the time to be delicate with the toppings. Pile the roast beef high. And if you need a trick to make meat look good, let me fill you in on a food styling secret – instead of just laying the meat down flat, grab it by one end, and as you lay it on the bread, twist it like a ribbon. Presentation matters friends. Then, make sure you add lots of caramelized onion (naturally), and big ol’ chunks of blue cheese.

Now THESE roast beef and blue cheese tartine would be worth $17. Don’t you think?

Need more inspiration for a fancy, but equally easy dinner? Check out a few of my other favorites.

Bacon Egg and Arugula Breakfast Sandwich

Bacon Egg and Arugula Breakfast Sandwich on Focaccia Bread

Grilled Romaine with Blackberries and Prosciutto

Grilled Romaine with Blackberries and Prosciutto

Yield: 4

Roast Beef and Blue Cheese Tartine


  • 4 thick slices Rustic Bread
  • 1 Walla Walla Sweet Onion, thinly sliced
  • 4 Tbsp Butter, divided.
  • 2 clove Garlic, peeled
  • 2/3 pound High Quality Deli Roast Beef
  • 1/3 cup Crumbled Blue Cheese
  • 1/4 cup Mayonnaise
  • 1/4 cup High Quality Dijon Mustard, such as Maille
  • 1/4 cup Sour Cream, thinned with 2 Tbsp Milk
  • 1 Tbsp Parsley, minced *optional


In a 12″ cast iron skillet, heat it over medium high heat. Melt 2 tablespoons of butter and add in thinly sliced onion, stirring occasionally until the onion is caramelized and golden brown, about 15 minutes.

While the onion is caramelizing, take the side of a knife and whack each clove of garlic just to split them gently. Set them aside.

In a small dish, mix together the dijon mustard and mayonnaise. Set aside. Thin the sour cream with the milk in a small dish, and likewise, set aside.

When the onions are golden brown, set them aside on a plate. In the same cast iron skillet, melt the remaining butter, and place each slice of bread into the skillet, flipping the bread to make sure it is all coated in butter. Leave the bread to toast in the skillet, flipping it once to make sure it’s evenly toasted. When it’s toasted, remove it from the skillet, and rub the toast with the crushed cloves of garlic. Discard the garlic.

Divide the “dijonnaise” evenly on the toasts, topping them next with roast beef, caramelized onion, blue cheese, and drizzle with the sour cream. Top with minced parsley, if desired.