Royal Cook Book      |   Login   |   Contributors  |   Conversions  |   Contact
Open-Faced Sandwiches / Belegte Brote

Instead of meat you can use additional vegetables, such as canned asparagus spears, pickled beet slices, and cut marinated artichoke hearts.

Open-Faced Sandwiches / Belegte Brote

Ingredients, Method & Procedure.

1/2 lb. cold cuts (salami, bologna, ham, or Thuringer)
1/2 lb. cheese (Swiss, cheddar, Muenster, or Colby), sliced
2 hard-cooked eggs, shelled and sliced into thin rounds
1 red onion, peeled and sliced
1 medium tomato, sliced, or 6 cherry tomatoes, halved
1/2 cucumber, sliced baby pickles (dill or gherkin)
pimento-stuffed olives
lettuce or leaf spinach
6 to 8 slices rye bread
butter or margarine

1. Bring cold cuts, cheese, eggs, onions, tomatoes, cucumber, pickles, olives, and lettuce to room temperature, so that ingredients will taste their best when sandwiches are served.

2. Spread bread lightly with butter, making sure to get it to the very edge. Cover butter with leaf of lettuce.

3. Make a different arrangement of meat, cheese, egg slices, vegetables, and garnishes on each slice of bread. On one sandwich you might start with a slice of cheese, and then arrange a cold cut or two atop the cheese, shaping the cold cut into a cornucopia or folding it into a triangle. Another sandwich could have the cold cut laid flat as the base of the sandwich, with alternating pieces of cheese and egg slices diagonally across the meat. Garnish each sandwich attractively with your choice of onion, tomato, cucumber, pickles, and/or olives.

4. These sandwiches are eaten with knife and fork.

Preparation time: 30 minutes
Serves 4 to 6

Posted by :   John Martin   on   Saturday, April 10, 2010

Categories :   Appetizer   |   German   |   Sandwich


Be the first one to share your experience.

Post Your Comments Below:

Please enter your Name below:

Please enter your Comments below:

Please Enter the Numbers in the Textbox Correctly and Click Post Comment.