An open-faced sandwich, also known as an open sandwich, is a single slice of bread topped with various meats, cheeses, vegetables, spreads, and other toppings. Unlike a traditional double-decker sandwich, an open-faced sandwich exposes the fillings and layers them on top of bread instead of between two slices. While open-faced sandwiches are popular worldwide, they are especially common in Scandinavian cuisines like Denmark, Norway, and Sweden. So what exactly makes an open-faced sandwich? There are a few key characteristics that define this tasty sandwich variety.
Use of Bread
The base of an open-faced sandwich starts with a single slice of bread, often toasted or lightly grilled. Rye bread is commonly used in Nordic countries, while sourdough, baguettes, and country bread are popular options in other regions. The bread provides a sturdy foundation for layered toppings and absorbs flavors as you eat. Using just one slice differentiates open-faced sandwiches from regular multilayer sandwiches.
Toppings and Fillings
An open-faced sandwich showcases creative combinations of toppings and fillings. Meats like roast beef, turkey, ham, corned beef, sausage, bacon, and cured salmon are sandwich classics. Cheeses such as cheddar, Swiss, Havarti, gouda, and bleu add rich flavor. Vegetables lend color, crunch, and freshness – try tomatoes, cucumbers, onions, roasted peppers, or sprouts. Don’t forget spreads like mustard, mayo, hummus, or cream cheese. Herbs, spices, salt, and pepper amp up the flavors. With an open canvas, you can layer ingredients or construct a tidy pile on top of the bread.
Assembly and Presentation
Artful assembly is important for an appetizing open-faced sandwich. Arrange toppings attractively for a polished look. Pay attention to placement so the sandwich doesn’t fall apart while eating. Anchoring ingredients like cheese or condiments help glue toppings in place. Many open-faced sandwiches are assembled on a plate or platter rather than typical sandwich bread. This presentation showcases the layers and makes for easy eating with a fork and knife.
Examples of Popular Open-Faced Sandwiches
From international classics to regional specialties, creative open-faced sandwiches are beloved around the world. Here are some popular varieties:
Smørrebrød (Denmark): This traditional Danish open sandwich often features rye bread topped with smoked fish, cured meat, liver pâté, or cheese. Common toppings include salmon, herring, ham, roast beef, boiled eggs, shrimp, remoulade, and cured meats.
Smörgåstårta (Sweden): This sandwich “cake” stacks ingredients like a layer cake on rye bread. Fillings often include cream cheese, salmon, hard-boiled eggs, shrimp, cucumber, caviar, and dill.
Tartines (France): Typical French open sandwiches feature baguette bread with cheese, ham, pâté, roasted vegetables, herbs, jam, honey, or chocolate hazelnut spread.
Fendu (Croatia): This sandwich specialty pairs cured meat like prosciutto or kulen with cheese and olive oil on a long slice of bread.
Broodje kroket (Netherlands): A beef or veal croquette sits atop a bun for this iconic Dutch sandwich. Mustard and pickles often accompany the crispy fried croquette.
Nutrition
Open-faced sandwiches can deliver a nutritious meal, but dietary value depends on the toppings and fillings you choose. Whole grain or seeded bread provides fiber, vitamins, and minerals. Lean meats, beans, eggs, and cheeses are protein sources. Fruits, veggies, and greens add vitamins, minerals, and phytochemicals. Avoid overloaded sandwiches with excessive sodium, unhealthy fats, and too many calories. Watch carb counts if limiting bread intake. Overall, build your open-faced sandwich to align with your nutrition goals.
Macronutrients in an Open-Faced Roast Beef Sandwich
| Macronutrient | Amount |
|---|---|
| Calories | 253 |
| Carbohydrates | 26g |
| Fiber | 2g |
| Protein | 16g |
| Fat | 8g |
This roast beef open-faced sandwich provides a good source of protein, important vitamins and minerals like iron and selenium from the meat, and fiber from the rye bread. Be mindful of sodium content from deli meat and cheese.
Serving Suggestions
There are plenty of ways to serve open-faced sandwiches:
- Enjoy open-faced sandwiches at room temperature or lightly toasted.
- Cut into smaller pieces or strips for appetizer-style servings.
- Garnish with fresh herbs, sprouts, or microgreens for color.
- Serve two open-faced halves on a plate for a light lunch.
- Pair with soup or salad for a complete meal.
- Try open-faced finger sandwiches with party-style appetizers.
- Top with a fried egg for breakfast or brunch.
Get creative with servings! Open-faced sandwiches work for breakfast, lunch, dinner, and special occasions.
Tips for Making Open-Faced Sandwiches
Making delicious open-faced sandwiches is easy with a few helpful tips:
- Choose flavorful, sturdy bread that can support layers without getting soggy.
- Toast or grill bread lightly for crunch.
- Spread condiments or cheese on bread first to create a barrier against moisture.
- Place hearty ingredients like meat or potatoes on the bottom.
- Layer ingredients for visual appeal and even distribution of flavors.
- Anchor loose ingredients with cheese, condiments, or extra dressing.
- Cut tall sandwiches into smaller pieces for easy eating.
- Keep moist ingredients like tomatoes and cucumbers towards the top.
- Feel free to customize sandwiches with your favorite toppings.
With the right assembly, open-faced sandwiches will hold together perfectly from first bite to last.
Quick and Easy Open-Faced Sandwich Combinations
Don’t overthink it! Here are some quick and delicious ideas for open-faced sandwiches:
- Avocado, bacon, roasted tomato, arugula, smoked gouda on rye
- Oven-roasted turkey, cranberry sauce, cream cheese, spinach on wheat
- Tuna salad, cucumber, sprouts, tomato on sourdough
- Egg salad, watercress, pickled red onion on baguette
- Peanut butter, banana slices, honey on whole grain
- Pulled pork, mango salsa, queso fresco on ciabatta
Mix and match your favorite ingredients for customized open-faced sandwiches anytime.
Conclusion
Open-faced sandwiches make for beautiful, tasty sandwiches that are simple to prepare. Toasted or grilled bread provides the base for layering favorite meats, cheeses, veggies, and spreads. Artful assembly helps the open sandwich hold together while eating. From classics like smørrebrød to quick combinations with avocado and bacon, there are so many possibilities for delicious open-faced sandwiches. Follow basic tips on assembly and servings for sandwich success. With an array of global and regional varieties, open-faced sandwiches are truly an international sandwich sensation.