Czech Open-Faced Sandwiches with Classic Spreads

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These elegant Czech-style open-faced sandwiches are the heart of any Prague pub or celebration buffet. Built on tender white bread with butter and finished with creamy meat or egg spreads and crisp garnishes, they are designed to be picked up by hand and enjoyed in two bites.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 4 gSugar
• 22 gProtein
• 980 mgSodium
• 320 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the bread base

• 1 Czech-style white loaf (veka) or 1 small baguette (about 12 inches), trimmed and cut into 24 thin slices (about 1/4 inch thick)
• 6 tablespoons unsalted butter, softened
• 1 tablespoon cream cheese, softened

For the classic ham spread

• 6 ounces cooked ham, finely chopped
• 3 tablespoons mayonnaise
• 1 tablespoon sweet mustard (Dijon or honey mustard)
• 2 tablespoons finely diced pickled cucumber (cornichons)
• 1 tablespoon finely chopped fresh chives
• Freshly ground black pepper, to taste

For the egg and dill spread

• 3 large hard-boiled eggs, peeled and finely chopped
• 3 tablespoons unsalted butter, softened
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon finely chopped chives
• Salt and freshly ground black pepper, to taste

For the salami and cheese spread

• 3 ounces dry salami, finely chopped
• 3 ounces aged Gouda or Edam cheese, finely grated
• 3 tablespoons cream cheese, softened
• 1 tablespoon sour cream
• 1 teaspoon prepared horseradish
• 1 tablespoon finely chopped red onion

For garnishing

• 24 thin slices of pickles or pickled peppers
• Fresh dill sprigs and chives
• Small thin slices of radish
• Capers and whole black peppercorns
• Thin slices of hard-boiled egg
• Paprika for dusting

Directions

1. Bring a small saucepan of water to a gentle boil, lower in the eggs and cook for 9 minutes, then chill under cold running water until cool enough to peel. While the eggs cook, lay the bread slices on a board in a single layer.
2. Use a sharp serrated knife to trim crusts if using veka, then slice each piece about 1/4 inch thick; keep slices covered with a slightly damp towel so they do not dry out. In a small bowl, beat the softened butter with the cream cheese until smooth and spreadable.
3. Make the ham spread by stirring together the chopped ham, mayonnaise, sweet mustard, pickled cucumber, chives, and a few grinds of black pepper in a medium bowl; season to taste and set aside.
4. Peel and finely chop the chilled eggs, then fold them into the softened butter with mayonnaise, Dijon, dill, chives, and salt and pepper to taste to make the egg spread.
5. Make the salami spread by combining the chopped salami, grated cheese, cream cheese, sour cream, horseradish, and red onion in a small bowl; mix until evenly coated and season lightly.
6. Spread each bread slice with a thin, even layer of the butter-cream cheese mixture, then top each with a generous tablespoon of one of the three spreads, leaving a small border of bread visible around the edge for a tidy presentation.
7. Decorate the sandwiches in classic Czech style: garnish ham sandwiches with a pickle slice, a chive bow, and a dot of mustard; garnish egg sandwiches with a thin egg slice, a dill sprig, and a few capers; garnish salami-cheese sandwiches with a radish slice, a pickled pepper ring, and a dusting of paprika.
8. Arrange the finished sandwiches closely together on a platter or wooden board, cover loosely with a damp towel, and chill for at least 15 minutes before serving to let the flavors meld.
9. Serve cool or at room temperature as an appetizer course with Czech beer, sparkling wine, or a crisp white wine.

Cook’s Notes

• Traditional chlebicky always use white bread with a fine, soft crumb; Czech veka is ideal, but a soft Italian loaf or trimmed brioche works well as a substitute.
• Spread the butter right to the edges of each slice to help seal the bread so the toppings do not soak in and make it soggy.
• Cooked spreads can be made up to 1 day ahead and stored in an airtight container in the refrigerator; assemble the sandwiches no more than 1 hour before serving for the freshest texture.
• For an authentic touch, finish a few sandwiches with a small spoonful of red caviar or smoked salmon roe, which are popular at Czech celebrations.
• Lightly dampening the top of each finished sandwich with a paper towel before serving keeps the exposed bread edges from hardening in the refrigerator.

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