Open Face
An 'open face' refers to a type of sandwich or dish where the toppings or fillings are placed directly on a single slice of bread or toast, rather than being enclosed between two slices. This style of serving is common in various cuisines around the world, particularly in Northern European countries.
The open face sandwich, also known as a 'tartine' in French cuisine, originated as a practical way to utilize leftover bread and ingredients. By placing the toppings on a single slice, it allowed for more creative and visually appealing presentations compared to a traditional closed sandwich. The open face format also allows the flavors and textures of the individual components to shine, without the bread overwhelming the other ingredients.
In Scandinavian countries, the open face sandwich is a beloved dish known by local names - 'smørrebrød' in Denmark and 'smørbrød' in Norway - and forms the centerpiece of the Swedish smörgåsbord, a buffet-style meal. These elaborately topped slices of rye or wheat bread are considered a staple of traditional Scandinavian dining. Common toppings may include cured fish, cold cuts, cheese, eggs, vegetables, and an array of condiments and garnishes. The Scandinavian open face sandwich is often served as a light main course or appetizer.
Similarly, in the Netherlands, the 'broodje' is an open face sandwich featuring a variety of savory or sweet toppings on a single slice of bread. Dutch broodjes can be found at bakeries, cafes, and street food vendors, with fillings ranging from herring and raw onion to chocolate sprinkles.
The open face format is also prevalent in German cuisine, where it is known as 'belegte brötchen.' These hearty open-faced sandwiches often feature cold cuts, cheeses, and vegetables piled high on a crusty bread roll or slice of bread. The German version tends to be more substantial than its Scandinavian counterparts.
Beyond Northern Europe, the open face concept has also been adopted in other culinary traditions. In Mexico, the 'tostada' is an open face dish consisting of a fried or toasted tortilla base topped with beans, meat, cheese, lettuce, and other ingredients. Similarly, the 'bruschetta' of Italian cuisine features grilled or toasted bread topped with a variety of savory toppings.
The versatility of the open face format allows for endless creative possibilities. Chefs and home cooks can experiment with different bread types, from rye and pumpernickel to sourdough and focaccia, as well as an array of sweet or savory toppings. The open face presentation is often used to showcase high-quality, seasonal ingredients in a visually appealing and easily customizable way.