Chlebicky

low angle shot of a tray of open face sandwiches

5 from 6 votes

Chlebicky, Czech-style open-faced sandwiches, are like an Eastern European version of Spanish tapas. Baguette rounds are piled with assorted toppings—each round as unique as a snowflake—to make a delectable bar snack or party offering. Below is a starting point for you, but feel free to use whatever toppings you like!

Course Appetizer Recipes

Cuisine Czech

Keyword czech food, czech sandwiches, open face sandwiches

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 343kcal

Author Robin Donovan

Ingredients

1/2 cup 1 stick unsalted butter, at room temperature
1 to 3 teaspoons anchovy paste or to taste
1 thick baguette sliced into thin rounds
4 hard-boiled eggs sliced into rounds
2 ounces hard salami sliced
2 ounces deli-sliced ham rolled into cylinders and sliced into rounds
2 ounces cheese edam, gouda, cheddar, havarti, gruyere, etc.
2 pickles sliced
2 pickled beet sliced
8 pimiento-stuffed olives sliced
1 4- ounce can sardines drained and cut into 1-inch pieces
Fresh herbs like chives and/or dill

Instructions

In a small bowl, stir together the butter and anchovy paste until well combined. Taste and add additional anchovy paste as needed.
Spread a bit of the anchovy butter onto each slice of bread.
Top each bread slice with assorted toppings. Make each one different! Have fun! Make faces!
Serve immediately.

Nutrition