Obložené Chlebíčky (Czech Tapas)

Obložené Chlebíčky
(Czech Tapas)

Czech Obložené Chlebíčky are little, one- or two-bite, open-face sandwiches, served at parties as served as tapas with wine. Thin slices of baguette are covered with various spreads (i.e. cream cheese, lobster paste or Italian-style potato salad (Vlašský salát)), and topped with various piquant toppings (i.e. capers, slice of pickle, deviled eggs, brie, mozzarella, tomatoes, pepperoni, salmon, etc.).

While there are open-face sandwiches made throughout the world, these are a bit special because of the combination of ingredients, their wide variety of tastes, and their esthetic arrangement and presentation. We have only seen something similar in a deli in Salzburg.

While there is an almost infinite number of possible combinations of toppings, there are 10-15 basic recipes that we have seen sold in Prague's delis.

Ingredients:

1-2 fresh baguettes
For base layer: lobster paste, cream cheese, Italian-style potato salad (Vlašský salát),
For toppings: sweet-and-sour pickles, vine-ripened tomato, cooked ham, pepperoni, hardboiled egg (quartered), wedges of brie or camembert, slices of blue cheese or Roquefort, yellow or red pepper sliced into thin strips.
For garnish: fresh parsley, basil, capers, chives, peas, red paprika, thinly sliced lemon, thinly sliced red onion.

Preparation:

Slice the baguette diagonally into oval slices that are 1/3-1/2 inch, and at least 1.5x1.5 inches across.
Spread the base layer (butter, cream cheese, potato salad, lobster paste, etc.) thick onto the baguette slices.
Arrange individual toppings tastefully on top.
Serve on a large serving platter.


Ham and Pepperoni Base: Vlašský salát Pepperoni Cooked ham 2-3 pickle slices Slice of tomato Slice of egg Parsley	Russian Egg Base: Vlašský salát Cooked ham Slice of egg 2-3 pickle slices Slice of tomato Mayonnaise dressing (recipe follows) Parsley	The Lucullus Base: Vlašský salát Honey ham Slice of egg 5 peas or capers Pickled red pepper


Pepperoni Base: Vlašský salát Pepperoni Pickled red pepper Edam cheese	Brie Base: Butter 3 slices of brie Slice of tomato 2-3 slices of pickle Red paprika powder	The Lux Base: butter Honey ham Edam cheese Pepperoni Slice of tomato Slice of pickle Slices of egg Parsley


Anchovy Paste Base: Anchovy spread (recipe follows) Slice of tomato 3-4 slices of red onion Parsley	Lobster Mayonnaise Base: lobster mayonnaise spread (recipe follows) 1-2 slices of lemon Parsley Small piece of pickled red pepper, or red paprika powder	Shrimp Salad Base: shrimp salad Lettuce leaf Shrimp salad Slice or wedge of egg Slice of lemon Slice of red pepper, or red paprika powder Parsley


Caviar Base: butter Caviar Wedge of tomato Wedge of egg 1-2 slices of pickle Slice of lemon Parsley	Smoked Salmon Base: butter Anchovy spread (recipe follows) Smoked salmon Slice of lemon Wedge of egg Parsley	Matjes (Pickled Herring) Base: butter Lettuce Pickled herring Onion slices Parsley


Feta Cheese Base: butter 2-3 slices of feta cheese Fresh oregano 1-2 black olives Slice of cucumber Slice of tomato	Tomato and Mozzarella Base: butter Slices of mozzarella Slices of tomato Fresh basil leaf 1-2 olives	Edam Cheese Base: Vlašský salát Edam cheese Slice of tomato Slice of egg Slice of cucumber Parsley

Lobster Mayonnaise
1 6.5-oz can of Maine lobster meat
1 tbsp mayonnaise
1/2 tbsp celery stalks, finely julienned
1/2 tbsp lemon juice
Dash of sugar
Dash of salt
1/4 tsp vinegar

Drain the lobster meat, clean and finely julienne

In a bowl, mix with julienned celery stalks, mayonnaise, lemon juice, vinegar, sugar. Add salt to taste.

Anchovy Spread
1/2 lb cream cheese
4 tbsp butter
1 to 1 1/2 tbsp anchovy paste
1/3 cup whipping cream
Dash of salt

In a bowl, mix cream cheese with softened butter, anchovy a dash of salt.

In another bowl, whip the cream and gently fold into the cheese mixture.

Shrimp Salad
1/4 lb boiled shrimp, peeled, cleaned and de-veined
2 hard-boiled eggs, finely chopped
2 tbsp cucumber, peeled and chopped
4 tbsp mayonnaise
2 tbsp whipping cream
1/4 lb canned peas, drained
2 tbsp parsley, chopped
Freshly ground black pepper
Salt

Cut the shrimp into small pieces.

In a bowl, combine the chopped cucumber, chopped egg and peas. In another bowl, whip the cream and mix with the mayonnaise.

Season with salt and pepper and lightly mix everything together.

Mayonnaise Dressing For Russian Eggs
15 g gelatin
1 cup consommé
1/2 tbsp tarragon vinegar
2 tbsp white wine
Whites and crushed shells of 2 eggs
5 1/4 oz (150 g) mayonnaise
3 tbsp milk
Dash of salt

In an enameled sauce pan, combine the consommé, gelatin, vinegar, white wine, egg whites and crushed egg shells. Stir with a whisk until the gelatin softens; then bring almost to boiling point whisking all the time. Remove the whisk and leave for a few minutes. Let the liquid rise to the top of the pan, and remove from the heat. Strain the crust and liquid very gently into a bowl through a clean dish towel; do not break the crust as it acts as an extra filter. If it is cloudy, strain again to obtain a sparklingly clear aspic jelly.

In a bowl, combine 150 g (5 1/4 lf oz, approx. 2/3 cup) mayonnaise with 160 g (2/3 cup) of the aspic jelly, milk, vinegar and salt.

Use to decorate eggs, potato salads or fish

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Last updated: December 12, 2009