CZECH REPUBLIC: Czech Open-Faced Sandwiches (Obložené Chlebíčky)

I'll be honest: I'm unsure if I made these properly. There were dozens of variations of these sandwiches online, each differing in the combination of spread, protein(s), and toppings, yet each definitive in its recipe. So I'm stumped whether there are dozens of "official" combinations or if —provided there is a spread, protein(s), and toppings — the sandwiches are more mix-and-match. I assumed the latter, thus took liberties with my combinations. I made three recipes for typical Obložené Chlebíčky spreads, then partnered them with proteins and toppings common to the Czech sandwiches based on my families' preferences. The sandwiches were easy to assemble once the spreads were made and beautiful... perfect for an elegant yet quick summer dinner or hors d'oeuvres any time of the year!

So I'm giving the green light for others to mix and match as well, but if any Czech nationals out there can set me straight, I'd be much obliged!

Czech Open-Faced Sandwiches (Obložené Chlebíčky)

Spread 1: Deli Salad (Vlašský Salát)

½ cup of small diced potato (about ½ of a Yukon gold)

¼ cup of small diced carrot (about ½ of a medium carrot)

¼ cup of small diced celery (about 1 stalk)

¼ cup of pickled, canned, or frozen peas

½ cup of mayonnaise

½ cup of small diced ham, about 1 slice of the thickest cut deli ham

¼ cup of diced gherkins or cornichons

2 teaspoons of pickle juice

1 teaspoon Dijon mustard

salt and pepper to taste

1. Add potatoes, carrots, and celery to a medium saucepan and cover with cold water. Throw in a large pinch of salt. Bring to a boil and boil 7 minutes. If using frozen peas, add them at the 5 minute mark. After the water returns to a boil, cook for 3 minutes. When potatoes are cooked through, drain and run under cold water for a minute, until veggies are no longer hot.

2. While veggies are cooking, mix the rest of the ingredients in a small bowl. Once veggies have been cooked, cooled, and drained, add to mayo mixture. Adjust for seasoning and put in fridge for at least 30 minutes but up to 48 hours before using.

   
   

Spread 2: Egg-Mayo Spread (Vajíčková Pomazánka)

2 cooked egg yolks from hard boiled or steamed eggs

¼ cup of mayonnaise

1 tablespoon unsalted butter at room temperature

1 teaspoon Dijon mustard

salt and pepper to taste

1. Mash both egg yolks with the tines of a fork or potato masher. Mix in rest of ingredients. Adjust for seasoning and put in fridge for at least 30 minutes but up to 48 hours before using.

   
   

Spread 3: Anchovy-Butter Spread (Pomazánka z Ančoviček)

3 tablespoons unsalted butter at room temperature

1-2 teaspoons anchovy paste

1. Mix together butter with 1 teaspoon anchovy paste until blended just before assembling sandwiches. Taste and add more anchovy paste if you like the spread stronger. You can make in advance and store in the fridge for up to 48 hours, but bring to room temperature before using.

   
   

Sandwich 1: Ham and Emmentaler

Layer, from bottom up:

• 1 slice baguette, un-toasted

• 2 tablespoons of Spread 1: Deli Salad (Vlašský Salát)

• ½ slice Emmentaler cheese

• ½ slice deli ham

• slice of hard-boiled egg

• 1 cornichon, sliced partway through and fanned

Sandwich 2: Salami and Havarti

Layer, from bottom up:

• 1 slice baguette, un-toasted

• 2 tablespoons of Spread 1: Deli Salad (Vlašský Salát)

• ½ slice Havarti cheese

• 1 slice Persian cucumber

• ½ slice salami of your choice

• slice of hard-boiled egg

• tiny dollop of Dijon

• parsley leaf

Sandwich 3: Hard-Boiled Egg

Layer, from bottom up:

• 1 slice baguette, un-toasted

• 1 tablespoon of Spread 2: Egg-Mayo Spread (Vajíčková Pomazánka)

• 1 slice hard-boiled egg

• ½ cherry tomato

• slice of olive

• sprig of dill

Sandwich 4: Smoked Salmon

Layer, from bottom up:

• 1 slice baguette, un-toasted

• smear of Spread 3: Anchovy-Butter Spread (Pomazánka z Ančoviček)

• ½ slice Havarti cheese

• small slice smoked salmon

• ½ razor thin slice of lemon

• sprig of dill

#partyfood #sandwich #mushrooms #czechrepublic

FUN FACTS:

• The Czech Republic boasts more castles and chateaus per square mile than any other country in the world, that are more than 2,000 in the country.

• Czechs consume more beer per person than any other nation, an average of 43 gallons each year.

• Picking wild mushrooms is a popular pastime; about 70% of people hunt mushrooms at least once a year.