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Open sandwich
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An open sandwich, also known as an open face sandwich, open faced sandwich or tartine, consists of one single slice of bread with one or more food items on top of it. Technically a half bagel with a topping is an open sandwich.
sandwich is generally eaten as part of breakfast and/or supper, a slice of fresh bread or a toast, with different spreads, butter, liver paté, cheese spreads, cold cuts such as ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, and vegetables like bell peppers, tomatoes, radish, scallion and cucumber.
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Encyclopedia
An open sandwich, also known as an open face sandwich, open faced sandwich or tartine, consists of one single slice of bread with one or more food items on top of it. Technically a half bagel with a topping is an open sandwich.
In various countries
Open sandwich is generally eaten as part of breakfast and/or supper, a slice of fresh bread or a toast, with different spreads, butter, liver paté, cheese spreads, cold cuts such as ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, and vegetables like bell peppers, tomatoes, radish, scallion and cucumber. Open sandwiches like this are consumed in Austria, Germany, Hungary, the Netherlands, as well as other parts of Europe, as a regular breakfast and supper food item.
The Dutch and Flemish Uitsmijter arrives on a large plate with large slices of usually white bread, topped with a selection of meats, cheeses, vegetables and possibly an egg. The dish is often served as a hearty breakfast.
Open sandwich is the common, traditional sandwich type in the Scandinavian countries, and Latvia, where it is typically eaten at breakfast or as a light lunch or other meal. The Scandinavian open sandwich is called smørrebrød / smörgås and consists of one piece of buttered bread, often whole-grain rye bread (called rugbrød / rågbröd), topped with, for instance, cold steak, shrimps, smoked salmon, caviar, hard boiled eggs, bacon, herring, fish fillets, liver pâté (called leverpastej), 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. A condiment, such as mayonnaise, or mayonnaise-based dressing is also often included in some form. An old traditional replacement for butter on a piece of bread with herring is pig fat. There are many variations associated with the smørrebrød / smörgås and there are even special stores, cafés and restaurants (especially in Denmark) that specialize in them.
In the United States an open faced sandwich generally refers to a slice of bread topped with warm slices of roasted meat and gravy, or bread topped with Welsh rarebit.
History
During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog, less fortunate beggars, or eaten by the diner. Trenchers were as much the harbingers of open-face sandwiches as they were of disposable dishware.
As such, open-face sandwiches have a unique origin and history, differing from that of the true (multi-slice) sandwich.
Usage
The term sandwich is occasionally used (informally) in reference to open-faced sandwiches. Strictly speaking, an open-faced "sandwich" is not technically or in any true sense a sandwich, as it consists of a single slice of bread instead of two, and has toppings instead of a filling. The open-faced "sandwich" also has a unique history (as more fully described above), originating between the 6th and 16th centuries, with stale slices of bread used as plates called "Trenchers" (whereas its relative, the modern sandwich traces its roots to the Earl of Sandwich instead).
Legally, In the United States the ruling in the case of Panera Bread Co. v. Qdoba Mexican Grill established that a true sandwich (from a legal perspective) must include at least two slices of bread. An open-faced sandwich does not satisfy this condition.
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