Open-faced sandwiches in form of canapes, tartine, llesque, smorrebrod, bruschetta, are making serious waves on casual dining tables with varied flavor combinations. Limitless versions of these open-face sandwiches are turning out with traditional and chic spreads of arugula and prosciutto, anchovy paste and eggs, apples and onion lard, pate, minced beef, scrambled eggs, chives, grilled tuna, so and so forth.
What catches the fascination of casual diners here is a compact and less-messy bite when compared to a gooey sandwich. Adding to the element of the open-faced sandwich is the different varieties of breads decked with fresh ingredients to claim the main place in elaborate lunch, dinner or the much serious appetizers.
The novelty lies in presenting an assortment of open-faced sandwiches on a hors’d oeuvre platter, side-dish or as a complete dinner with bolder spreads on a bread-bottom, so that they can be enjoyed leisurely.
