Czech Open Faced Sandwiches/ Obložené Chlebí?ky

"These open faced sandwiches are a New Year's Eve tradition in the Czech Republic & Slovak Republic. I only prepare these once a year and that is on New Year's Eve, as was done when I was a growing up and I have always kept it that way. But of course these can be prepared for any sort of occasion. I have added the recipes for some of the more traditional toppings. Feel free to use any other toppings you desire. A few others are, small slices of smoked pink salmon, quality cream cheese or Liptauer spread instead of butter or the mayonnaise and try adding sliced pickled baby beets, which are delicious! Dobrou chut'!"
photo by Czech Chef 88 photo by Czech Chef 88
photo by Czech Chef 88
photo by Czech Chef 88 photo by Czech Chef 88
photo by Czech Chef 88 photo by Czech Chef 88
Ready In:
80 open faced sandwiches




  • Begin with preparing the ingredients starting with the baguettes, by slicing the large baguettes into 2cm wide slices (approx.) and the small baguettes into 1cm slices (approx.).
  • Boil the eggs.
  • Slice the following, boiled eggs, half the dill pickles long ways and the other half side ways, long ways will be for the large baguette slices and the side ways slices which should look like circles will be used for the small baguette slices, kielbasa and the cheese into thin squares so they fit the small baguette slices.
  • Though depending on the size of the baguettes, this should leave you with approximately 80 slices, 40 large and 40 small.
  • The ingredients that I have listed are for 4 different topping styles of these sandwiches.
  • On the first half of the large slices begin by spreading a thin layer of the potato salad, followed by ham, slice of boiled egg and a sprinkle of paprika.
  • Top the remaining half of the large slices with a thin layer of mayonnaise, salami, dill pickles, piece of pickled pepper and a sprinkle of Parmesan.
  • On the first half of the small slices begin by lightly spreading the home-made mayonnaise, adding the slice of cheese, kielbasa and a piece of pickled pepper. Pierce through the center using a toothpick.
  • The remaining half of the small slices will be topped with a light spreading of butter, slice of cheese, small slice of pickle, one anchovy and sprinkle of chopped dill.
  • Let them chill in the fridge for approximately 20 minutes and then serve.

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