Open sandwich

An open sandwich, also known as an open-face or open-faced sandwich, bread baser, bread platter, or tartine, is essentially a slice of bread adorned with various toppings. This concept dates back to the Middle Ages when people used trenchers, or slabs of bread, as plates that were later consumed along with the meal. The Dutch were among the early adopters of open sandwiches in the 17th century.

Today, open sandwiches are enjoyed in many countries, including France, Belgium, Denmark, Norway, Sweden, Finland, Estonia, Austria, Germany, the Czech Republic, Hungary, the Netherlands, Poland, and other parts of Europe, as well as North America. These sandwiches typically feature a slice of fresh bread topped with spreads such as butter, liver pâté, or cheese, accompanied by cold cuts, sausages, and vegetables.

In Nordic countries like Denmark, Norway, Sweden, and Finland, open sandwiches are a staple at breakfast, lunch, supper, or as a snack. Known as smørrebrød in Danish, smørbrød in Norwegian, or smörgås in Swedish, these sandwiches are made with buttered bread and topped with a variety of ingredients, including cheese, ham, shrimp, smoked salmon, or liver pâté.

In the Netherlands and Belgium, the Uitsmijter is a popular open sandwich that features fried eggs on top. In Great Britain, open sandwiches are less common, with dishes "on toast" like Welsh rarebit and Scotch woodcock being more prevalent. In North America, an open-faced sandwich often refers to a slice of bread topped with warm roasted meat and gravy.