40 Sentences With "open faced sandwich" | Random Sentence Generator

You can call it an open-faced sandwich, if you wish.

And why are you serving it like an open-faced sandwich?

I told myself I'd do Smørrebrod (a Danish open-faced sandwich) today.

An uitsmijter (an open-faced sandwich with meat, cheese and a fried egg).

Cake time is seemingly more important than dinner, or Ambrot, which is usually just an open-faced sandwich.

At Aamanns 1921 that means smorrebrod — Denmark's traditional open-faced sandwich, adorned with fixings that include marinated herring, matured cheese, kohlrabi and pickled onions.

HG tip: Pair sauerkraut with turkey and whole grain bread for an open-faced sandwich, or stir some chopped kimchi into your cauliflower fried rice.

In 7113, its offerings expanded with the opening of Kafé Hoga Nord, a soup and smorrebrod (open-faced sandwich) cafe adjacent to the label's record shop.

Having a baguette handy will allow you to create an open-faced sandwich that is like a crispy surfboard keeping you above the filthy waters of the hangover.

And, true to his Nordic chef form, it's an open-faced sandwich, piled high with a brandade-like mixture of fish and skyr, potatoes, radishes and pickled veggies.

" Glassman suggests swapping in a salad for the open-faced sandwich at lunch and adding almond or peanut butter to Barber's banana snack for a "little protein and healthy fat.

Meaning "packed lunch" in Norwegian, the word refers to a specific, minimalist style of open-faced sandwich that's easily assembled and eaten every single day by much of the country's inhabitants.

Salty and cheesy, this open-faced sandwich is perfect with potato chips and a fizzy drink—what you might expect from New York's classic lunch counters and delightfully friendly to vegetarians.

The open-faced sandwich will give dry-aged Wagyu beef a Nashville-hot-chicken twist: It will be brined in buttermilk and the Japanese spice togarashi before it is heated on the griddle.

"We think the Danish sandwiches are too fancy, a bit too much," says Sagatun, referring to smørrebrød, or the beautifully composed style of open-faced sandwich that you probably thought this article was going to be about.

At the restaurant Christianshøjkroen, the threesome enjoy a fountain of homemade schnapps before heading over to Svaneke smokehouse and stocking up on smoked herring, which they turn into a Danish open-faced sandwich classic once they get onboard the ferry back to the mainland.

The best thing about using focaccia bread as a base for an open-faced sandwich is that it doesn't really need to be sliced at all—just cut your sheet-tray's worth of fluffy focaccia down into single serving-size pieces, and start heaping your favorite toppings up on there.

Both are variations on the open-faced sandwich that capitalize on the local, seasonal bounty of their respective region, both are deceptively easy to make—and bastardize—in home kitchens and restaurants, and more importantly, both are currently enjoying a nice ride in the spotlight as some of the trendiest dishes in the world.

A mollete () is a type of bread in Spanish cuisine, or an open-faced sandwich with beans and cheese in Mexican cuisine.

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

Ray, Observations topographical, moral, & physiological; made in a journey through part of the Low Countries, Germany, Italy, and France... (vol. I, 1673) quoted in Simon Schama, The Embarrassment of Riches (1987:152). These explanatory specifications reveal the Dutch belegd broodje, open-faced sandwich, was as yet unfamiliar in England.

The Egg McMuffin was served as an open faced sandwich on a buttered and toasted English muffin. The Egg McMuffin was created and first sold at a McDonald's in Santa Barbara, California (Milpas St. location with placard outside marking the location) which Peterson co-owned with his son, David Peterson.

The Turkey Devonshire sandwich, sometimes simply called a Devonshire, originated in 1934 in Pittsburgh, Pennsylvania. It is typically served as a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce.Hoover, Bob (11 December 1991). Cookbook with a Pittsburgh flavor, Pittsburgh Post-GazetteMerriman, Woodene (21 September 2001).

For this reason, the drying sheds used to be placed next to streams or the sea in order to diminish the arrival of flies. When the skerpikjøt is ready, it is cut into thin slices and eaten on rye bread in the form of an open faced sandwich."Kjøt" . Imgur.com. Retrieved 21 December 2012.

Phenix Cheese Company (1906). Cream cheese became popular in the Jewish cuisine of New York City, where it is commonly known as a "schmear". It is used on bagels, and is the basis of the bagel and cream cheese, a common open-faced sandwich. Lox, capers, and other ingredients are often added to this dish.

In North America an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot chicken sandwich in Canada, or Welsh rarebit. This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish.

The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States.You Know You're in Illinois When..., By Pam Henderson, Jan Mathew, pg.43 It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty, cheese sauce, and then french fries. While hamburger has become the most common meat on a horseshoe, the original meat was ham.

The horseshoe sandwich is rarely seen outside Springfield, Illinois where it originated. The original version was an open-faced sandwich made a horseshoe-shaped ham steak and two pieces of white toast but it is available with other types of meat also like chicken cutlets or hamburger. The sandwich is served with a cheese sauce similar to Welsh rarebit and french fries.

Tartine (the word means "open faced sandwich" in French) opened in 2002, on the site of two previous bakeries; its owners, Elisabeth Prueitt and Chad Robertson, had previously run the Bay Village Breads bakery in Point Reyes and Mill Valley.. After the success of their San Francisco bakery they also opened the nearby Bar Tartine in 2006.. and published a book of recipes from their bakery.....

The archeological finds reveal that bread in the 9th - 14th centuries in Lithuania was very similar to the current rye bread. The dough is usually based on a sourdough starter, and includes some wheat flour to lighten the finished product. Traditionally each home had its own sourdough yeast – raugas, which also had symbolical meaning of the home. Rye bread is often eaten as an open-faced sandwich, buttered or spread with cheese.

In 1920, Louisville's first zoo was founded at Senning's Park (present-day Colonial Gardens), next to Iroquois Park. Barely surviving through the Great Depression, it closed in 1939. Its successor, the current Louisville Zoo, did not open until 1969.Kleber, p. 803. In 1923, the Brown Hotel's chef Fred K. Schmidt introduced the Hot Brown sandwich in the hotel restaurant, consisting of an open-faced "sandwich" of turkey and bacon smothered with cheese and tomato.

Berlingske: En klassiker - i al beskedenhed den perfekte leverpostejKvali-mad: Leverpostej In Norway, leverpostei is made with a bit of pork meat. Leverpostej is served with bread in a variety of ways. It is served both hot and cold and can be bought premade in supermarkets, butchershops and delikatessen. A popular everyday version is to spread cold leverpostej on a slice of rugbrød (Danish dark wholemeal rye bread) and eat it as an open faced sandwich.

I, 1673) quoted in Simon Schama, The Embarrassment of Riches (1987:152). that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"—explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England. Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich is named after John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat.

Rullepølse Rullepølse on smørrebrød Rullepølse (, rolled sausage), also spelled rullepoelse or rullepolse, is a traditional Danish cold cut. A piece of pork belly—variants use beef flank or lamb—is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly. It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.

During the Gold Rush time in the 1850s, Olympias were popular, readily available in the Bay Area, and used in many dishes. Over time, however, because they are smaller and more slow to mature than most other popular oyster varieties, they became less profitable and more rare a choice for most shellfish purveyors to grow. In addition to the posted menu, there is what has been called a "secret menu," which includes seafood selections that are known and requested by regulars The secret menu has such selections as the Smørrebrød, an open-faced Sandwich; a "Dozen Eggs" which are thin, raw scallops with Sriracha in ponzu sauce, and Sicilian Sashimi.

The Gerber is an open-faced sandwich made in St. Louis, Missouri. The Gerber consists of a half section of Italian or French bread, spread with garlic butter and topped with ham, and Provel cheese (the original sandwich was made with provolone), seasoned with a sprinkling of paprika and then toasted. The "Gerber Special" was first made by the local family-owned Ruma's Deli, and named after their customer and next-store-neighbor, Dick Gerber. Mr. Gerber owned a tire store next to Ruma's Deli in the Covington Manor strip center, and the Rumas would allow him to create his own sandwich in their kitchen for a small fee.

A bagel with cream cheese A bagel and cream cheese (also known as bagel with cream cheese) is a common food pairing in American cuisine, the cuisine of New York City and Philadelphia, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the "lox and schmear", a staple of delicatessens in Philadelphia and the New York area, and across the U.S.

It is unlikely that restaurants in the New York City area would understand what a customer was asking for if the diner used the "Manhattan" phrase. The dish was first served in a restaurant under the name "Beef Manhattan" in a now-defunct Indianapolis deli in the late 1940s where it gained traction as a Hoosier staple. The dish was named by Naval Ordnance Plant Indianapolis (NOPI) workers who were trained on a fabrication of the Norden Bombsight in Manhattan during World War II. They enjoyed the open-faced sandwich they had in Manhattan and brought it back to their cafeteria as the "Beef Manhattan". In Indiana, it is served on bread.

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napolitano (Neapolitan Cook), published in the late 15th century containing a recipe (number 94) titled Crostata de Caso, Pane, etc.. A crostata is a "rustic free- form version of an open fruit tart" that may also be baked in a pie plate. Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.

The story takes place in the town of Kostelec in 1942, during the Nazi occupation, shortly after Czech and Slovak resistance fighters assassinated Reinhard Heydrich, the Reichsprotector of Bohemia and Moravia, precipitating a vengeful Nazi crackdown. When the movie opens, the owner of the town bookstore is placing a comical maquette in his shop window, featuring photos of students who are soon to graduate from the local high school as well as a photo of their elderly Latin teacher, Professor Málek (played by František Smolík), as he points to the words "Higher Principle," the nickname that the students have given him on account of his frequent quotation of Seneca's moral precepts. A local Nazi official takes offense at the lightheartedness of the maquette, considering it out of keeping with official mourning for Heydrich, and orders it removed. Teachers at the high school and its director worry that the episode will get them in trouble with the local Gestapo, but the students don't take it seriously, and in fact, when one notices a photo of Heydrich in the newspaper that his open-faced sandwich came wrapped in, he and a friend ink a comical mustache and beard onto the portrait.