" Sweden: Karin Olofsdotter, ambassador since 2017 "Mikko has the shrimp open sandwich or mushroom salad, but that's very Finnish.
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That's because the two slices of turkey are laying on the open sandwich in a way that hilarious forms the shape of a butt.
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The "open-sandwich pattern," a more typically Danish diet with a greater intake of cold, processed meats, whole-grain breads, mayonnaise, cold fish, condiments and dairy.
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We bond over our common love for breaded fish, and I build myself a classic piece of "Smørrebrød" (open sandwich) with the fish, asparagus, roe and remoulade.
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Researchers divided them according to how closely their diets matched four patterns: a Western diet; a healthy diet described as a "prudent pattern" of eating; a so-called "open-sandwich" diet consisting of whole grains and lots of cold cuts, fish, condiments, and dairy; and a vegetarian-like diet with lots of veggies, soy, milk, and eggs and little if any red meat or chicken.
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In Luxembourg, Kachkéis is usually eaten on an open sandwich on which mustard has been smeared as well.
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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.
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In Denmark a version of liver pâté, known as "leverpostej" in Danish, used as a spread (often in an open sandwich on rye bread) is considered a popular dish. The most common main ingredients of leverpostej are pork liver, lard and anchovies, but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of leverpostej per year, the most popular commercial brand being Stryhn's. Versions of brawn (often served on rye bread as an open sandwich with garnish of cucumber slices or dijon mustard and pickled beetroot) and blood sausage (served pan-fried with muscovado) are eaten mainly during wintertime, e.g.
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Sol over Gudhjem, literally 'sun over Gudhjem', is a Danish dish, an open sandwich with rugbrød, smoked herring, chives and a raw egg yolk (the "sun") on top. The island of Bornholm, where Gudhjem is situated, is known for its smoking houses (røgerier).
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Additional flavourings, other than salt, can include barley malt syrup. The bread is rich in whole grain and dietary fiber and contains little or no sugar, and is thus considered by many Danes as a healthy alternative to white wheat breads. Buttered rugbrød is essentially the base for Danish open sandwich smørrebrød.
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One of Estonia's national dishes is (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular. Kiluvõileib In the 20th century, a special sandwich called kiluvõileib has become popular. This sandwich consists of a traditional rye bread open sandwich with thin layer of butter and a layer of vürtsikilu (pickled Baltic sprats) as topping.
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Le Square, 2014, p. 27. Regional variations may include sliced turkey. In some areas of the contiguous U.S. it is served grilled; in others, it is an open sandwich with only the bread battered and the assembled sandwich heated slightly under a grill or broiler. Some restaurants serve a variation that is batter-dipped and deep-fried.
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Avocado toast Avocado toast is a type of open sandwich consisting of toast with mashed avocado, salt, black pepper, and citrus juice. Potential additional ingredients that enhance the flavor are olive oil, hummus, red pepper flakes, feta, dukkah, tomato, and many other toppings. Avocado toast became a food trend of the 2010s. It has appeared on café menus since at least the 1990s.
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Drawing of a plaice Plaice is sometimes used as the fish in fish and chips, in countries where the dish is popular.Seafish. On Plate. Fish & chips In North German and Danish cuisine, plaice is one of the most commonly eaten fishes. Filleted, battered, and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices.
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Instead, there is "on toast" (e.g., cheese on toast). However, this is considered a sandwich . The open sandwiches found in Great Britain are the Welsh rarebitFarmer, Fannie M., Boston Cooking-School Cook Book Boston, 1896, and the Scotch woodcock, an open sandwich served historically at the colleges of the University of Cambridge and University of Oxford and in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.
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Salads such as Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course. Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich, pastry, slice of cake or fruit. Dinner is typically less important than lunch, and there is no typical Hungarian dinner.
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A porilainen sandwich In Finland, street food can mostly be found at market squares and kiosks, although hamburger chains Hesburger, McDonald's, and Burger King are also available. A variety of savoury pastries such as lihapiirakka and karjalanpiirakka, and sweet pastries such as pulla, usually served with coffee, are very common. Fish stands at the market squares also serve gravlax on rye bread as an open sandwich or loimulohi. Regional specialties sold at the market squares include sultsina and kalakukko.
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Bread still retained its key function for breakfast, as the open sandwich is a starter for most Nordic people today and potatoes are used as a centrepiece in lunches and dinners. A history of Nordic bread from around 1000 AD and some contemporary types and bread innovations is presented below. Countries are presented in alphabetic order (Denmark, Finland, Iceland, Norway and Sweden). The names of the bread types are mostly given in both the contemporary national language and in English.
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Proteinase propeptide inhibitors (sometimes referred to as activation peptides) are responsible for the modulation of folding and activity of the peptidase pro-enzyme or zymogen. The pro-segment docks into the enzyme, shielding the substrate binding site, thereby promoting inhibition of the enzyme. Several such propeptides share a similar topology, despite often low sequence identities. The propeptide region has an open-sandwich antiparallel-alpha/antiparallel-beta fold, with two alpha-helices and four beta-strands with a (beta/alpha/beta)x2 topology.
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A closely associated dish is a "Kiluvõileib" – a traditional rye bread open sandwich with a thin layer of butter and a layer of vürtsikilu as a topping. Boiled egg slices, mayonnaise and culinary herbs are optional extra toppings. Alcoholic beverages produced in the city include beers, vodkas, and liqueurs, the latter (such as Vana Tallinn) being the most characteristic. Also, the number of craft beer breweries has expanded sharply in Tallinn over the last decade, entering local and regional markets.
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In North German and Danish cuisine plaice is one of the most commonly eaten fish. Filleted, battered, and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets.
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In Hungary people usually have a large breakfast. Hungarian breakfast is typically an open sandwich made with fresh bread or toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém, or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), and different Hungarian sausages or kolbász.Gundel's Hungarian Cookbook, Karoly Gundel, p. 34 Eggs (fried, scrambled or boiled), French toast called bundás kenyér and vegetables (such as peppers, bell peppers, tomatoes, radishes, scallions, and cucumber) may also form part of a Hungarian breakfast.
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Breakfast in Sweden is usually an open sandwich of soft bread or crisp bread, cold cuts, smörgåskaviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté (leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea. Breakfast cereals or muesli with milk, yogurt or filmjölk, currants, and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam).Rutiga kokboken, 2002, Bilberry-soup (blåbärssoppa) and rose hip soup are also possible breakfast alternatives.
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In Hungary, people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém or kenőmájas), bacon, salami, mortadella, sausages such as kabanos, beerwurst or different Hungarian sausages or kolbász.Gundel's Hungarian Cookbook, Karoly Gundel, page34 Traditionally fresh tomatoes and green peppers (sometimes scallion, radish and cucumber) are served with these when they are in season. Eggs (fried, scrambled or boiled) may also be part of breakfast.
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In Finland the sandwich is called voileipä, and in Estonia similarly võileib, which also means "butter bread". The Scandinavian open sandwich (, , or macka) consists of one piece of buttered bread, often whole-grain rye bread (, , ), topped with, for instance, cheese, cold steak, ham, turkey, shrimps, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, liver pâté (, ), and/or small meatballs. This is typically complemented by some herbs and vegetables such as parsley, cold salad, thinly sliced cucumber, tomato wedges and/or pickled beets etc. on the same slice of bread.
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Tweety and Granny arrive at their hotel in Venice, Italy. From his cage on the balcony, Tweety looks down at the canal and thinks it is a flooded street and that there must be a lot of barber shops down there (because of the many red and white striped barber poles). As Tweety is singing “Santa Lucia” and strumming his mandolin in his cage, Sylvester spies him from his balcony across the canal. In haste, he runs out of the hotel with an open sandwich roll, and falls into the water.
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Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs.Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870) It is seasoned to taste with black pepper and onions. The tongue was sometimes served on buttered toast with a poached egg instead of a scrambled one.Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library) While it was primarily prepared as a dish for breakfast, it was also eaten for lunch and dinner.
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Fearnley- Whittingstall explains further: "In the weeks ahead, I'll be expanding my vegetable horizons, seeking out new flavours and textures, and cooking up a whole raft of vegetable dishes with the same excitement and gusto that I've always bestowed on meat and fish." A new series of River Cottage, entitled Hugh's Three Good Things, aired on Channel 4 in December 2012. Accompanied by a cookbook, the series was based on the notion that a great meal can be prepared from gathering three good ingredients; in the first episode, Fearnley-Whittingstall uses beetroot, egg, and anchovies to make an open sandwich. He also competed against guest chefs in each episode and viewers were invited to challenge the television host with a superior recipe.
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