belegte brot (open-faced sandwich with variations)
(4 ratings)
Popular in Germany, we had these type of sandwiches on Sundays after church. Also customary to serve in Austria.
►
(4 ratings)
yield
1 serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For belegte brot (open-faced sandwich with variations)
-
1 slicehearty white bread
-
1 Tbspcheese/butter (mix even parts softened butter with shredded cheese)
-
3-4 slicethinly cut black-forest ham
-
1 Tbspmango chutney
-
parsley, for garnish
How To Make belegte brot (open-faced sandwich with variations)
-
1Layer ingredients in order on the bread. Garnish with parsley.
-
2VARIATIONS 1.hearty white bread, horseradish butter, smoked salmon slices, pickle slices, garnish with chives and lemon wedge. 2.whole grain bread, salami, fried egg, salt and pepper to taste, sliced green olives 3. whole grain bread, butter, slices of hard boiled egg, slice of radish on each egg, sea salt, garnish with chopped green onion 4. whole-grain black/dark rye bread, smear with liver sausage fresh or smoked, garnish with slices of dill pickles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Belegte Brot (Open-faced Sandwich with variations):
ADVERTISEMENT
ADVERTISEMENT