An open-faced sandwich is a slice of bread that is topped with various ingredients but left open and not combined with another slice of bread. While the definition may seem straightforward, there is actually some debate around what exactly constitutes an open-faced sandwich. This article will explore the key requirements, look at some examples, and provide a definitive answer to the question: What is considered an open-faced sandwich?
The Bread
The first requirement for an open-faced sandwich is that it starts with a single slice of bread as the base. While traditional closed sandwiches use two slices of bread with fillings sandwiched between them, an open-faced sandwich uses just one slice. The bread provides the foundation and vessel for holding the toppings.
While any type of bread can be used, open-faced sandwiches traditionally use heartier breads that can support ingredients without getting soggy. Some common choices include:
- Sourdough
- Rye
- Pumpernickel
- Baguettes
- Ciabatta rolls
- Bread loaves
The slice of bread may be toasted or untoasted. Toasting can provide crunch and allow the bread to better stand up to moist ingredients.
The Toppings
Once the base bread is selected, the next key component of an open-faced sandwich is the creative array of toppings and ingredients piled on top. There is considerable flexibility when it comes to toppings, both in terms of flavors and textures.
Some common ingredients used in open-faced sandwiches include:
- Meat – roast beef, turkey, ham, corned beef
- Fish – smoked salmon, tuna salad, crab meat
- Cheese – cheddar, Swiss, brie, goat cheese
- Vegetables – tomatoes, cucumbers, peppers, sprouts, onions
- Sauces/Spreads – mustard, mayo, hummus, tapenade
- Fruits – avocado, apples
- Eggs – fried, hard boiled, scrambled
The topping options are endless. Both cold and hot ingredients can be used to create open-faced sandwiches. The key is that the toppings are abundant enough to cover the surface of the bread in a heaping, stacked fashion.
Not Combined with Second Slice of Bread
The final requirement that distinguishes an open-faced sandwich is that it is served open, without a second slice of bread on top. The many layers of ingredients are piled high on top of the base bread slice, which remains exposed. This differs from a traditional sandwich where the two slices of bread are pressed together, enclosing the fillings inside.
Some key signs that a dish is an open-faced sandwich:
- Only one slice of bread is used as the base
- The top surface of the bread is visible
- Fillings are heaped on top of the bread slice
- No second slice of bread covers or encloses the ingredients
Leaving the sandwich open allows the fillings to be creatively stacked in layers. It also prevents the bottom slice of bread from getting soggy, since it is not pressed against moist ingredients.
Common Types of Open-Faced Sandwiches
Now that the key requirements are clear, let’s look at some classic examples of open-faced sandwiches from around the world.
Smørrebrød (Denmark)
This traditional Danish open-faced sandwich starts with a slice of rye bread or pumpernickel as the base. It is then topped with cold ingredients like meat, fish, cheese and spreads. Some popular combinations include:
- Roast beef with horseradish and cucumber
- Shrimp with dill and lemon mayo
- Herring with onions and mustard sauce
- Liver pâté with mushrooms and bacon
Tartines (France)
French tartines are made with sliced French bread like baguettes or country bread. They are often served at breakfast or brunch topped with ingredients like:
- Scrambled eggs and gruyere cheese
- Ricotta, fresh tomatoes and basil
- Goat cheese and honey
- Avocado and smoked salmon
Toast Skagen (Sweden)
This Nordic open-faced sandwich originated in Sweden. It combines toasted bread with creamy seafood mixtures like:
- Shrimp salad mixed with mayo, lemon and dill
- Crab salad with lemon zest and tarragon
- Lobster pieces in light mayo dressing
Welsh Rarebit (Wales)
Despite the name, Welsh rarebit is not actually a type of rabbit or game meat. It is a hot open-faced sandwich made with toasted bread topped with melted cheese. The cheese sauce is spiked with beer, mustard and Worcestershire sauce for a tangy kick.
Creative Open-Faced Combinations
While traditional open-faced sandwiches have classic regional ingredients, there are endless possibilities for creative combinations and twists. Here are just some ideas for crafting original open-faced sandwiches at home:
| Base Bread | Fillings |
|---|---|
| Ciabatta roll | Fresh mozzarella, tomato, basil, balsamic glaze |
| French baguette | Shredded pork carnitas, salsa, guacamole, cilantro |
| Pumpernickel | Pastrami, sauerkraut, Swiss cheese, Russian dressing |
| Focaccia | Grilled vegetables, hummus, feta cheese |
| Sourdough | Turkey, cranberry relish, stuffing, gravy |
| Rye | Corned beef, Thousand Island dressing, pickled onions |
Plating and Serving Open-Faced Sandwiches
Artful plating and serving can also help enhance open-faced sandwiches:
- Serve individual open-faced sandwiches on small plates
- Garnish with fresh herbs, salad greens, pickles or olives
- Use skewers or toothpicks to hold ingredients in place
- Drizzle with vinaigrettes, salsa verde or flavored oils
- Stack ingredients vertically for height
- Mix hot and cold ingredients for contrast
Benefits of Open-Faced Sandwiches
Beyond the aesthetic appeal, open-faced sandwiches also have some advantages over traditional closed sandwiches:
- Highlights ingredients – Leaving the sandwich open allows the fillings to shine rather than being enclosed between bread.
- Prevents sogginess – Only one slice of bread prevents the bottom from getting wet and soggy.
- Adds texture contrast – The crunch of an open toast or bread slice contrasts nicely with the creamy, crispy fillings.
- Easy to eat – Biting into a towering sandwich can be difficult. Open-faced sandwiches are eaten with a fork and knife.
- Room for creativity – More space to stack ingredients in unique combinations.
Tips for Making Open-Faced Sandwiches
Ready to start crafting your own open-faced sandwiches? Here are some tips for success:
- Choose a hearty, sliced bread that can support hefty toppings.
- Toast or grill the bread base to give it crunch.
- Spread a flavored mayo, mustard or sauce on the toast first.
- Layer ingredients from bottom to top for optimal stability.
- Combine hot and cold fillings for contrast.
- Don’t overload with too many wet ingredients that will make the base soggy.
- Secure fillings with toothpicks if needed.
- Garnish with fresh herbs, greens, pickles or edible flowers.
Storage and Safety Tips
Since open-faced sandwiches contain perishable ingredients, proper storage is important for safety:
- Store in the refrigerator if not eating immediately. The open structure means they can dry out quickly at room temperature.
- Leftovers will keep 1-2 days in the fridge.
- Reheat open-faced sandwiches with meltable cheese in a 300oF oven until warmed through.
- Discard sandwiches if left out longer than 2 hours.
- Avoid ingredients like raw meat and fish that require refrigeration.
Easy Variations
Part of the fun of open-faced sandwiches is experimenting with different ingredients. Try some of these quick substitutions or additions:
- Use different breads – rye, pumpernickel, baguette, English muffin, etc.
- Substitute alternate cheeses like havarti, brie or feta.
- Swap out meats like turkey, chicken, roast beef.
- Use alternate condiments like chutneys, tapenades, pesto or jams.
- Mix up vegetables – roasted, grilled, or pickled.
- Top with a fried or poached egg.
- Add fresh fruits like figs, apples or cranberries.
- Drizzle flavored oils or hot sauce instead of sauces.
Conclusion
An open-faced sandwich uses a single slice of bread topped creatively with an abundance of hot or cold ingredients. Leaving the sandwich open highlights the fillings rather than enclosing them between two slices of bread. While open-faced sandwiches are a Scandinavian specialty, endless global combinations are possible. With a hearty base bread and artful stack of fillings, you can create crave-worthy open-faced sandwiches at home.
Now that you know what defines this unique type of sandwich, get creative with recipes and enjoy the delightful contrast of tastes and textures in every bite!