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Czech Open Faced Sandwiches…

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Nutritional information

68.8
Calories
34 g
Calories From Fat
3.9 g
Total Fat
1.4 g
Saturated Fat
56 mg
Cholesterol
634.6 mg
Sodium
2.9 g
Carbs
0.3 g
Dietary Fiber
0.5 g
Sugars
5.5 g
Protein
62g
Serving Size

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Czech Open Faced Sandwiches…

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Cuisine:
  • 55mins
  • Serves 25

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 55mins   |  Serves: 25

Czech Open Faced Sandwiches/ Obložené Chlebí?ky, These open faced sandwiches are a New Year’s Eve tradition in the Czech Republic & Slovak Republic I only prepare these once a year and that is on New Year’s Eve, as was done when I was a growing up and I have always kept it that way But of course these can be prepared for any sort of occasion I have added the recipes for some of the more traditional toppings Feel free to use any other toppings you desire A few others are, small slices of smoked pink salmon, quality cream cheese or Liptauer spread instead of butter or the mayonnaise and try adding sliced pickled baby beets, which are delicious! Dobrou chut’!”

 

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Steps

1
Done

Begin with preparing the ingredients starting with the baguettes, by slicing the large baguettes into 2cm wide slices (approx.) and the small baguettes into 1cm slices (approx.).

2
Done

Boil the eggs.

3
Done

Slice the following, boiled eggs, half the dill pickles long ways and the other half side ways, long ways will be for the large baguette slices and the side ways slices which should look like circles will be used for the small baguette slices, kielbasa and the cheese into thin squares so they fit the small baguette slices.

4
Done

Though depending on the size of the baguettes, this should leave you with approximately 80 slices, 40 large and 40 small.

5
Done

The ingredients that I have listed are for 4 different topping styles of these sandwiches.

6
Done

On the first half of the large slices begin by spreading a thin layer of the potato salad, followed by ham, slice of boiled egg and a sprinkle of paprika.

7
Done

Top the remaining half of the large slices with a thin layer of mayonnaise, salami, dill pickles, piece of pickled pepper and a sprinkle of Parmesan.

8
Done

On the first half of the small slices begin by lightly spreading the home-made mayonnaise, adding the slice of cheese, kielbasa and a piece of pickled pepper. Pierce through the center using a toothpick.

9
Done

The remaining half of the small slices will be topped with a light spreading of butter, slice of cheese, small slice of pickle, one anchovy and sprinkle of chopped dill.

10
Done

Let them chill in the fridge for approximately 20 minutes and then serve.

11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

Recipe Reviews

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These are wonderful scones. They are up there with the best I've ever made.  I love the orange flavour in these.  I baked them an extra 5 min because it was a dense dough...used 2 cups whole wheat flour
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These are wonderful scones. They are up there with the best I've ever made.  I love the orange flavour in these.  I baked them an extra 5 min because it was a dense dough...used 2 cups whole wheat flour
previous
Orange Raisin Scones
I loved this Seafood Aspic! The hot tomato juice was especially great! I will be sure to eat this every day for the rest of my life!
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Seafood Aspic

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