Open sandwich

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An open sandwich , also known as open-face/open-faced sandwich , bread baser , bread platter or tartine , consisting of one slice of bread with one or more food items on top.

Video Open sandwich

History

During the Middle Ages, thin sheets of rough bread called "trenches" (end of the 15th century) or, in its French descent, "trenchers", were used as plates. At the end of the meal, the food-soaked moat is eaten by the restaurant (from where we get the expression "trencherman"), or it may be fed to dogs or stored for beggars. Trencher is as big as an open sandwich because they are a glassware that can be thrown away.

Direct precursors to English sandwiches can be found in the Dutch in the 17th century, where the naturalist John Ray observes that in flesh stalls hanging from rafters "they cut into thin slices and ate with bread and butter that placed slices on top of it. ". This explanatory specification reveals the Dutch belegd broodje , an open-faced sandwich, still unknown in England.

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In different countries

The open sandwich is a piece of fresh bread, with a variety of jams, butter, liver pÃÆ'Â ¢ tÃÆ'Â ©, cheese spread, chunks of cold meat like roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, cheese or sausage birwurst or kabanos, and vegetables such as peppers, tomatoes, turnips, spring onions, and cucumbers.

Such open sandwiches are consumed in France, Denmark, Norway, Sweden, Finland, Austria and Germany, Czech Republic, Hungary, the Netherlands, Poland as well as other parts of Europe, and North America as regular breakfast and dinner meals. American tongue bread is offered as a meal for breakfast, lunch, and dinner and as a snack for formal parties.

In the former Czechoslovakia, a popular open sandwich type is called oblo? EnÃÆ' Â © chlebÃÆ'? Ky (pl., Sg. oblo? EnÃÆ'½ chlebÃÆ'? Ek ) - a sloping cut of slices of veka (long narrow white bread) spread with butter and/or with various combinations of mayonnaise salads and boiled eggs, cheese, ham, salami, smoked fish (salmon or sprat or herring), tomatoes, pickled cucumbers, lettuce, raw onions or other vegetables.

Open sandwich is a traditional sandwich type common in Nordic countries, Estonia, Latvia, Lithuania, Netherlands, Russia, Poland, Ukraine, where usually eaten at breakfast, lunch, dinner, or as a snack. In Finland, sandwiches are called voileipÃÆ'¤ , and in Estonia the same vÃÆ'Âμileib , which also means "butter bread".

Scandinavian open sandwich (Danish: smÃÆ'¸rrebrÃÆ'¸d , Norwegian: smÃÆ'¸rbrÃÆ' Sand d , Swedish: smÃÆ'¶rgÃÆ'  ¥ s or macka ) consists of one parts of buttered bread, often wheat wheat bread (Denmark: i span lang = "da"> rugbrÃÆ'¸d , Swedish: rÃÆ' ¥ gbrÃÆ'¶d , Finnish: ruisleipÃÆ'¤ ), on top of it, for example, cheese, cold steak, ham , turkey, shrimp, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, liver pÃÆ' ¢  © (Denmark: leverpostej >, Norwegian language: Swedish leverpostei : leverpastej ), and/or small meatballs. It's usually supplemented with some herbs and vegetables like parsley, cold salad, thinly sliced ​​cucumber, tomato slices and/or pickled bits etc on the same slice of bread.

Seasonings, such as mayonnaise, or mayonnaise-based sauces are also often included in some forms. The old traditional substitute for butter on a piece of bread with herring is pork fat. There are many variations associated with smÃÆ'¸rrebrÃÆ'¸d/smÃÆ'¸rbrÃÆ'¸d/smÃÆ'¶rgÃÆ'  ¥ s and there are even specialty shops, cafà © s and restaurants (especially in Denmark) that specialize in it.

The Dutch and Flemish Uitsmijter consists of one or more slices of bread with fried eggs (one slice of bread), and can be accompanied by slices of cheese and/or meat (roast beef or ham). This dish is often served as a delicious breakfast. Sweet toppings are usually used for breakfast in the Netherlands and Belgium: eg. sprinkling, vlokken, or muisjes, in addition to peanut butter, honey, jams, and chocolate spread over a wider range.

In the United Kingdom, sandwiches are open rarely outside Scandinavian cuisine. Instead, there is "toast" (for example, cheese on toast). However, this is not considered a sandwich. The open-air sandwiches found in Great Britain are Weleb crows and Scotch kayuk, open-air sandwiches presented historically at Cambridge University and Oxford University and in the refreshment rooms of the House of Commons of the United Kingdom until late 1949.

In North America, an open-faced sandwich may also refer to a slice of bread with sliced ​​roast beef and warm sauce. Examples include Manhattan beef, hot chicken sandwich in Canada, or Welsh rarebit. This is also done in Scandinavian countries, where they also eat open sandwiches with fried bacon and fried fish.

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Examples and varieties

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See also

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References

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External links

• Dine with Danish Videos from Danish open sandwich
• Czech Open Sandwich
• History of Polish National Obsession with Open Sandwiches

Source of the article : Wikipedia