Title: German Open Faced Sandwiches
Categories: German Appetizer Snack Sandwich
Yield: 1 Text file

Most German restaurants and all cafes feature a group of light meals known as Toasts and Belegtes Butterbrot: open faced sandwiches eaten with a knife and fork.

The breads: French white, German Rye, Pumpernickel, crisp breads. Sauteed on both sides [the "toast"] and drained with hot toppings OR plain bread slices with cold toppings.

The butters: Flavored butters are generally used, not plain. Soften butter, then mash and mix in one or more of: dill, parsley, other green herbs, caraway seeds, hot or sweet mustard, anchovy paste, pounded cooked crab, shrimp or lobster, sauteed and minced mushrooms, mashed sardines, grated horseradish, grated cheese, mashed hard cooked eggs, curry powder, lemon juice and rind, powdered walnuts or almonds, brandy, garlic, chopped chives or minced onion.

The toppings: These sandwiches are generally served in pairs with two different complimentary toppings. Some good combos are: ham or smoked salmon with sliced hard cooked egg Chicken salad with asparagus tips and mayo. Other good toppings are beef tartar with hard cooked eggs and anchovies, wursts, cheeses, sardines with paper thin lemon slices, sliced tongue, rare roast beef with horseradish, meat or fish salads, caviar, goose liver pate, creamed mushrooms with ham, Roquefort cheese and apples, ham and asparagus au gratin, scrambled eggs with minced ham and chives, grilled ham and Swiss cheese with pineapple, smoked oysters or mussels with lemon horseradish, a small grilled steak. [A great way to utilize left over just about anything!]

The garnishes: Serve with a selection of gherkhins, pickles, pickled beets, raw vegetables, small salads, lemon slices etc. Lettuce is sometimes a garnish or side but never a sandwich topping ingredient.

From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller

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