I love sandwiches! I particularly love open face sandwiches as you taste more flavor and less bread. Open face sandwiches are a great meal option if you’re trying to eat low carb, too.
What are open face sandwiches? An open face sandwich is a slice of bread or toast that contains some type of food items on top.
An open face sandwich is only one slice of bread, and usually contains a sort of spread such as butter or pâté. Open face sandwiches are then topped with cheese, salami or cold cuts, and vegetables.
In Nordic countries such as Estonia, Lithuania, Belarus, Russia, Ukraine, Poland, and the Netherlands open face sandwiches are the most common and traditional type of sandwich eaten. These types of sandwiches are enjoyed widely in European countries such as France, Belgium, Germany, and more.
What interesting history the open face sandwich has! In the beginning of the Middle Ages (5th to 15th century) meals were set on slices of bread that were called “trenchers”. The bread was basically used as a plate, and at the end of the meal the soaked trencher could’ve been consumed by the diner, thrown to a dog, or given to a beggar.
So what are some examples of open face sandwiches? Well in Russia and Ukraine open face sandwiches are called “buterbrod”. Some common examples of toppings include butter as a spread, caviar, and dill. Another popular combination is butter, cold cuts, and cheese.
There’s no right or wrong way to make an open face sandwich, though. Recently avocado toast has been circulating around social media. Technically this is an open face sandwich, too. In other words, go crazy with the combinations!
Today we’re gonna make open face sandwiches, two ways. These two are some of my favorites but the funky part is we’re going to be making them with croissants. The first open face sandwich is a savory smoked salmon and the second is a take on the bruschetta, with fresh tomatoes and basil.
What You Need:
Smoked salmon croissant open face sandwich:
(Makes 2 open face sandwiches)
1/2 package smoked salmon
1 croissant (sliced in half)
Vegetable cream cheese spread
2 tbsp chopped dill
1 mini cucumber (sliced)
2 slices of lemon (garnish)
Instructions:
Slice the croissant in half. Spread a light layer of vegetable cream cheese spread. Regular cream cheese will do, too.
Top with smoked salmon. Use a mandolin or slice the mini cucumber by hand. Add the slices of cucumber over the smoked salmon. Sprinkle with freshly chopped dill.
I believe lemons are a beautiful garnish, so I used a mandolin to slice lemons extra thinly and placed on top of the open face sandwiches.
The little bit of lemon juice pairs very well with the salmon and cucumbers!
What You Need:
Balsamic tomato basil open face sandwich
(Makes 2 open face sandwiches)
1 croissant (sliced in half)
1 tbsp butter (room temperature)
1/2 beefsteak tomato (sliced)
2 slices provolone cheese
2 fresh basil leaves
Drizzle of balsamic vinaigrette
Instructions:
Slice the croissant in half. Spread room temperature butter on the croissant. Use a mandolin to slice the tomato. I love beef steak tomatoes because they are large enough to produce beautiful slices that are perfect for sandwiches (and of course burgers).
Add the provolone cheese, shred the basil leaves and add on top. Drizzle with balsamic vinaigrette. My favorite is the Bertolli Balsamic Glaze, it is absolutely delicious.
There you have it! Two yummy ways to prepare open face sandwiches!
For more delicious sandwich ideas, check out my recipe for Mushroom Avocado Toast, Easy Eggs Benedict, and Philly Cheesesteak Recipe.