Tiny Pieces of Elegance

Nowadays, open-faced sandwiches are sometimes served at grand hotels for brunch & high tea. You can also spot them at many stylish, hyster cafes. but actually open sandwiches have a unique, humble origin.

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During the Middle Ages, thick slices of coarse bread were used as plates for serving food. They were called the ‘trenchers’. After a meal, the bread would be soaked with sauce & food and were usually consumed by the diners, fed to dogs or saved for beggars.

Open-faced sandwiches are mainly consumed in France, Denmark, Norway, Sweden, Austria, Germany, Czech Republic, Hungary, the Netherlands, Poland, Russia, as well as other North America and Nordic countries. However in UK open sandwiches are rare to see, or at least that was what I observed when I lived there. I guess cause the Brits love toasties so much? They usually serve things ‘on toast’ like cheese, eggs, baked beans,etc.

These sandwiches can be assembled in under 10 minutes and they can be served at breakfast, lunch, supper, teatime, or even as entrée for formal parties. It’s a good idea for really busy or lazy days. For those who are haters of the heels of bread loaf (i.e. the first & last slice of bread which have the most crust), this is the best way to NOT waste food. The combination of toppings is endless, from sweet to savoury. You can add in some rather special ingredients / seasonings , e.g. truffle oil, parma ham, foie gras, crab roe, soft boiled eggs, etc., and it’s instantly transformed into elegant appetizers.



  • Bread (bread loaf, french baguette, rye bread )
  • 1 can of Tuna, drained
  • 100 ml Mayonnaise
  • 1/2 can of Corn
  • 1 ripe Avocado, pittend & peeled
  • any desired ingredients (cherry tomatoes, salad, ham, mushrooms, cheese, pesto)
  • Salt
  • Pepper


  1. Spread some olive oil on the bread slices then toast them in the oven. Or, without adding in any oil, toast them in a non-stick frying pan.
  2. In a bowl, combine the tuna and mayo.
  3. Add in some corn and mix well. Spread the mixture generously onto the bread.
  4. Cut the avocado into thin slices. Or mash them with a fork. Spread it on top of the tuna.
  5. Add decorations with some salad & maybe some balsamic syrup.
  6. Top with freshly cracked black pepper & kosher salt. Ready to serve!


  • Add in 1 tsp of freshly squeezed lemon juice into the avocado mixture to create a lighter taste & to prevent color-changing.

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