Spinach and Bacon Tartine Recipe (2024)

I would cook the bacon lardons FIRST and then saute the spinach in the renderings!!

This has become one of my go-to winter lunches at home. I cook up a batch up greens one night for lunch (I actually use kale or collards), and an extra couple of pieces of bacon one morning, and I just stash them in the fridge for the day I work from home. The mustard kind of ties it together!

I don't share the author's enthusiasm for raclette. Beaufort or Vacherin Fribourgois have more flavour in my opinion. But in any case don't skimp on the quality of the cheese. A few drops of white wine on the bread slices before layering on the other ingredients will give aroma and tang.

I followed the suggestion to sprinkle a bit (tiny bit) of white wine on the toast to up the raclette flavor. Followed all else. The only thing wrong - I should have doubled the recipe as the house of 5 loved it and would have eaten more. Delicious.

This is one of the tastiest things I've eaten in a year or more and probably my favorite so far on NYT Cooking. The Dijon really brings all the flavors together. Don't skimp on that!

And here I had thought my go-to breakfast was all my own idea. I might use thinly sliced tomatoes or mushrooms instead of the spinach, but hardly ever include meat. Mustard is a must.

Made this for breakfast this morning as I had all the ingredients at hand. What a wonderful way to start the day! Could imagine having this for breakfast, brunch, lunch or dinner. The versatile recipe would allow for creativity, too, if not all the ingredients are present. Looking forward to trying this with ham...

very nice. Followed the suggestion and sauteed the spinach in the bacon oil. Easy tartine. Will do it again.

Mushrooms instead of bacon, smoked Gouda instead of Gruyere. The smoked flavor goes well with the cooked spinach.

This is just delicious as written. But the recipe is versatile and I can think of other combinations that would work as well. Pancetta, ramps, raclette?

we love this delicious and simple tartine as an accompaniment to a hearty dinner salad.

My Granny would make this for a Sunday night meal (perhaps tomatoes added?). Served with soup, I adored this growing up!

A delicious and nourishing sandwich on a raw, rainy spring day. The only change I made was to slice leftover hard boiled eggs from Easter and place them under the cheese. So good....

Made with ham. Very popular. And EASY. We made it as a last minute brunch when we realized we were short of eggs. Will make again, eggs or no.

I do like this idea, with a glass of white!

I made a vegetarian version with vegan bacon. Not enough "M"s in YUMMMM to describe this tartine!

Cooked the bacon first, as others suggested. Saute'd the spinach with the bacon fat, and a bit of garlic and mushrooms. Put it on leftover onion/rosemary foccacia (sliced in half and toasted), with the various cheeses I had on hand. Fabulous! I've been struggling to find something interesting, tasty, and quick to make with greens for breakfast or light lunch, and this is definitely going into my regular rotation now. Yum!

Delicious! I followed the suggestions by readers and cooked bacon first, then spinach in the fat. I just used plain old Boars Head deli Swiss cheese and standard bacon. Still great and so easy!

I make a vegetarian version of this with "mushroom bacon," which is just sliced mushrooms brushed w/ EVOO and salt and baked for 30 minutes or so.

I’ve made this twice. The substitution of cheddar and a different bread wasn’t that great. The pain levain and raclette the second time was just the ticket. It would indeed make a great first course, but very satisfying main course. (I do prefer good crisply cooked thick sliced bacon over the suggested lardons.

Blend real mayonnaise with Dietz and Watson Horseradish Sauce. Using a light smear of that instead of the mustard.

1st time cooked the spinach too much. Sauté for maybe 30 seconds max. Otherwise, very tasty

We're lucky to have an amazing bakery (Bread Riot) here in Salt Lake City. While I used thrir whole wheat loaf, any of their breads would make this outstanding. Substituted veggie bacon, 1/2 spinach and 1/2 kalette (kale and Brussels sprouts hybrid), and stone ground mustard. Also used 1/2 gruyere and 1/2 fontina to good effect.

I decided to blend real mayonnaise with Dietz and Watson Horseradish Sauce. Using a light smear of that instead of the mustard gave it a more complex blend.

Excellent...Sometimes I slap another piece of bread over it and make grilled cheese.

I made this with vegetarian bacon and Swiss cheese. Had a side salad of spinach with eggs and a light Dijon dressing with nuts on top. It was a delicious, light dinner.

I cooked the recipe using extra bacon, and sautéed the spinach using some of the bacon fat mixed with juice from a previous mushroom sauté per some suggestions. I found that even without adding salt this recipe was delicious but way too salty for my taste. Next time I would not use extra bacon, not cook in bacon fat, and reduce the amount of cheese and mustard, all of which contain salt. I added bits of fresh thyme and fresh chives in the final cheese-melting step.

Delish. I added browned mushrooms.

Add mushrooms - yummy! I had a few leftover stuffed mushrooms (from NYT Cooking), cut them up, and added along with the bacon lardons and spinach. Be generous with the gruyere!

Definitely cook the Bacon first and use the renderings for the Spinach ( I used Kale). Easy, fast and tastey.