It's not quite so extreme as meal replacers such as Soylent, but these open sandwiches do have a utilitarian flair to them.
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Whenever we had visitors, it was always open sandwiches with pickled herrings and meatballs with frikadeller [a type of dumpling]—all that kind of stuff.
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Top with mozz, put the open sandwiches on a sheet pan and slide them all into a hot oven for five minutes or so, until the cheese is melted and the bread is lightly toasted.
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It came to an end in 1958, when SAS, a Scandinavian carrier, was fined $20,000 by IATA for serving open sandwiches that, contrary to IATA's rules, contained overly fancy ingredients such as ox tongue, lettuce hearts and asparagus.
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Classic Russian Cooking. Indiana University Press. p. 331. Breakfast also often consists of open sandwiches. The sandwich is spread with margarine, with toppings added such as prosciutto and yellow cheese.
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Sirniki, is a cheese form of pancake. Sirniki are made of tvorog (quark cheese), which can be eaten separately with honey for breakfast. Also, a popular dish is buterbrod, open sandwiches with cold cuts and cheeses.
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The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli, and oatmeal are also popular, particularly with children, as is yogurt.
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The dish is often served as a hearty breakfast. Sweet toppings are commonly used for breakfast in the Netherlands and Belgium: e.g. sprinkles, vlokken, or muisjes, next to the more widespread peanut butter, honey, jam, and chocolate spread. In Great Britain, open sandwiches are rare outside of Scandinavian delicatessens.
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Typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs, or cheese. As in Finland they are often buttered with margarine. Curd mixed with vegetables and salt as well as other sour milk products are very popular as well. Very often light oat porridge is eaten too.
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80% of Norwegians eat breakfast (frokost) daily, mostly at home. The most common breakfast is open sandwiches (smørbrød), often whole wheat bread, with cheese, often Jarlsberg, Norvegia or brunost, cold cuts,Vil bevare brødskiven på frokostbordet Byavisen.net leverpostei, jam etc. Common drinks are water, various types of coffee such as French press, cafe latte or espresso, milk and juice.
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It is commonly used creating of open sandwiches called obložené chlebíčky. Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna ("bread shop"). The veka can be used for certain types of knedlik (knödel). It is a major ingredient of žemlovka dish.
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In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven. In Romania liverwurst is called lebar, but unlike the German sausage leberwurst that uses beef, the lebar uses only pork. Lebar is eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté.
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Starch, gelatin or milk protein may be added as thickeners. Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry. In Denmark remoulade is mostly used for french fries, hotdogs and for open sandwiches with roast beef, salami, fish cakes or fried fish.
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Smørrebrød, a variety of Danish open sandwiches piled high with delicacies The traditional cuisine of Denmark, like that of the other Nordic countries and of Northern Germany, consists mainly of meat, fish and potatoes. Danish dishes are highly seasonal, stemming from the country's agricultural past, its geography, and its climate of long, cold winters. The open sandwiches on rye bread, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls of veal and pork) and hakkebøf (minced beef patties), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.
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Smørbrød, Norwegian open sandwiches Norway's food traditions show the influence of sea farming and farming the land, traditions with salmon, herring, trout, cod, and other sea food, balanced by cheese, dairy products and breads. Lefse is a common Norwegian wheat or potato flatbread, eaten around Christmas. For renowned Norwegian dishes, see Rakfisk, smalahove, pinnekjøtt, Krotekake, Kompe (also called raspeball) and fårikål.Culture of Norway. Everyculture.com.
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A Käsekrainer Sausage with a Kaiser roll and mustard For food consumed in between meals there are many types of open sandwiches called "belegte Brote", or different kinds of sausage with mustard, ketchup and bread, as well as sliced sausage, Leberkäse rolls or Schnitzelsemmeln (rolls filled with schnitzel). Open sandwiches in Vienna, with a Pfiff-size beer Traditionally you can get a Wurstsemmel (a roll filled, usually, with Extrawurst, a special kind of thinly sliced sausage, often with a slice of cheese and a pickle or cornichon) at a butcher or at the delicatessen counter in a supermarket. There are also other common yet informal delicacies that are typical of Austrian food. For example, the Bosna or Bosner (a spiced bratwurst in a hot dog roll), which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Würstelstand).
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Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts.www.vesijalanjalki.org: liha Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit, or jam.
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In Denmark, aspic is called and is mainly used as a topping in open sandwiches, it is made from meat juices and gelatin, sometimes with mushrooms in. Sky is almost solely used in the Danish open faced sandwiches, , where is it a topping for cold cuts. It is in particular important in ("veterinarian's midnight snack"), where it is used with , sliced salt beef and onions. It is also used on top of .
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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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Noma, was ranked as the Best Restaurant in the World by Restaurant in 2010, 2011, 2012, and again in 2014, sparking interest in the New Nordic Cuisine. Apart from the selection of upmarket restaurants, Copenhagen offers a great variety of Danish, ethnic and experimental restaurants. It is possible to find modest eateries serving open sandwiches, known as smørrebrød – a traditional, Danish lunch dish; however, most restaurants serve international dishes. Danish pastry can be sampled from any of numerous bakeries found in all parts of the city.
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Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés. Parsley seeds Persillade is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish.
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Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered, with savoury toppings such as hard cheese or cold cuts. Sour milk products such as yoghurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit.
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Nowadays, these appetizers are commonly served at banquets, dinners, parties and receptions in countries which were formerly part of the Russian Empire including some post-Soviet states and Poland (Polish: zakąski). A broad selection of zakuski constitutes a standard first course at any feast table. Usually, zakuski are already laid on the table when guests are called to the dining room. Typical zakuski consist of cold cuts, cured fishes, mixed salads, kholodets (meat jelly), pirogs or pirozhki, various pickled vegetables such as tomatoes, beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.
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Seawolf and rose fish are regarded as good food, the latter often eaten salted and poached, with the brain (krus) highly regarded, sometimes fried with onions. In addition to cod, herring and potatoes were traditional staple foods (except in the most northern area). Salmon has long traditions as food along the rivers, and also trout which are common also in the numerous lakes. In the latest decades consumption has increased in correspondence with increased salmon fish farming; smoked salmon is very popular, often on open sandwiches, alone or together with boiled or scrambled eggs or salad.
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Bread (Brot) is a significant part of German cuisine, with the largest bread diversity in the world. Around 200 types of breads and 1,200 different types of pastries and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries. Roggenmischbrot Bread is served usually for breakfast (often replaced by bread rolls) and in the evening as (open) sandwiches, but rarely as a side dish for the main meal (popular, for example, with Eintopf or soup). The importance of bread in German cuisine is also illustrated by words such as Abendbrot (meaning supper, literally evening bread) and Brotzeit (snack, literally bread time).
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Frikadeller (meat balls) with rugbrød (rye bread) and pickled food gherkins Danish cuisine () originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.
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Desserts of stewed fruits or berries such as rødgrød date from the same period, as do a large variety of cakes and cookies. Over the centuries, sausage, which was not only economical but could be kept for long periods, was together with rye bread behind the development of smørrebrød. By the end of the 18th century, there were several different kinds of sausage but the preparation of cold meat products developed rapidly in the 1840s when the French butcher Francois Louis Beauvais opened a business in Copenhagen. In the 1880s, Oskar Davidsen opened a restaurant specializing in smørrebrød with a long list of open sandwiches.
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Dorotheergasse, Innere Stadt Inside Trześniewski Franciszek Trześniewski (; died 1939) was an early 20th-century Polish gourmand and cook. Born in Kraków, at that time belonging to Western-Galicia (Austro-Hungarian-Monarchy), he is notable for the restaurant-bar he opened in Vienna in 1902, shortly before World War I. His spécialité de la maison were open sandwiches made of fresh, local dark bread cut into the typical rectangle-form with various spreads. After his death the bar was run by his daughter, Maria Trześniewska, who sold it in 1978. Nowadays the Trześniewski restaurant at Dorotheergasse 1, in Vienna, is considered one of the best in town and is one of only three restaurants of the city centre advertised by the official municipal website.
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