Baguette and rugbrød open sandwiches

An open sandwich, also known as an open face sandwich or open faced sandwich, is a sandwich consisting of one slice of bread with one or more food items on top of it. Technically a half bagel with cream cheese and lox is an open sandwich. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2576 × 1932 pixel, file size: 651 KB, MIME type: image/jpeg) Other versions Originally from en. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2576 × 1932 pixel, file size: 651 KB, MIME type: image/jpeg) Other versions Originally from en. ... A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ... Rugbrød (Danish, rye bread) is the most commonly used bread in Denmark. ... An Italian sandwich. ... Percentages are relative to US recommendations for adults. ... One Montreal-style bagel with mun (poppyseeds) and two with sesame seeds. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH... Lox can stand for any of several things: Lox (salmon) - a type of salmon produce LOx (oxidizer) - liquid oxygen used as oxidizer in aerospace The Lox - was a Yonkers, NY-based rap trio This is a disambiguation page — a list of articles associated with the same title. ...

It is the common, traditional sandwich type in the Scandinavian countries, where it is typically eaten at lunch, but may also be eaten as part of breakfast and/or supper. It is also available in Vienna, as well as other parts of Europe, for lunch. Scandinavia is a historical and geographical region centered on the Scandinavian Peninsula in Northern Europe which includes the three kingdoms of Denmark, Norway and Sweden. ... Lunch is an abbreviation of luncheon, meaning a midday meal[1]. In English-speaking countries during the eighteenth century what was originally called dinner— a word still sometimes used to mean a noontime meal in the British Isles, and in parts of the United States and Canada — was moved by... This article does not cite any references or sources. ... This article or section does not cite any references or sources. ... “Wien” redirects here. ... World map showing the location of Europe. ...

In the United States an "open faced sandwich" often refers to warm meat (e.g. beef, turkey, [[Ham, and Welsh rarebit. The steak sandwich is a variation of this type where the steak is served on grilled garlic toast. Kinnikuman character, see Meat Alexandria. ... For other uses, see Beef (disambiguation). ... Welsh rabbit – or rarebit – is a traditional British snack dish, also known as toasted cheese. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... It has been suggested that this article or section be merged with Broiling. ... Texas toast or garlic toast is a variation on garlic bread made from thick slices of bread that are buttered on both sides and grilled until lighly golden brown. ...

The Danish smørrebrød is another type of open sandwich. The sandwich consists of one piece of buttered rugbrød — the Danish hard, whole-grain rye bread, topped with any of a variety of meats, including various cold cuts bacon, herring, fish fillets, eggs and certain kinds of paté (Danish, leverpostej), and then usually a further layer of some vegetable (for example, thinly sliced cucumber, tomato wedges or pickled beets) and then usually a condiment, such as mayonnaise, or toasted onion bits. A traditional replacement for butter on a piece of bread with herring is pig fat. There are many traditional variations associated with the Danish open sandwich. There are special stores which specialize in these sandwiches. A woman who is trained in making these traditional combinations is called a smørrebrødsjomfru (literally, "smørrebrød maid"). The cuisine of Denmark, like that in the other Scandinavian countries (Sweden and Norway), as well as that of northern Germany, its neighbor to the south, is traditionally heavy and rich in fat, consisting mainly of carbohydrates, meat and fish. ... Rugbrød (Danish, rye bread) is the most commonly used bread in Denmark. ... Binomial name Secale cereale M.Bieb. ... Leverpostej (Danish, pronounced leh-wer-po-sty), leverpostei (Norwegian), leverpastej (Swedish) or leverpastei (Dutch) is a pâté made of pork liver, which is a popular spread in northern Europe. ...