These little treats show up whenever Czechs organize a family party! They are called Obložené chlebíčky, or in English, open-faced sandwiches.
➜ Open-faced sandwich definition
Open-faced sandwiches, or obložené chlebíčky, are slices of white bread (known as "veka" in Czech) that are spread with potato salad (bramborový salát) or simply butter and adorned with cold cuts, typically thin slices of ham, hard salami, cheese, and other toppings.
MY TIP: Instead of the traditional potato salad, put some of the other famous Czech deli salads on the bread slices: Vlašský salad or Pochoutkový salad.
However, don't think that you simply pile individual ingredients onto a slice of bread haphazardly. Aesthetics matter! The Czechs arrange ham and cheese into ingenious shapes, so the finished open-faced sandwich becomes a small work of art and simply looks fantastic on the serving platter.
Czech open-faced sandwiches are an excellent way to feed a crowd. They are eaten on all important occasions: birthdays, weddings, Christmas, New Year's Eve, and family get-togethers.
Read also: What do Czech eat at Christmas
➜ Chlebíčky: a Czech specialty with a long history
The Czech open-faced sandwich was invented in Prague by Jan Paukert, the owner of a reowned deli.
He lived in Prague during the period of the so-called First Czechoslovak Republic (the interwar period; 1918–1938), and his shop was considered one of the three most famous delis in Europe.
The open-faced sandwich came about because Jan Paukert wanted to offer his customers something between finger food and a traditional sandwich. And these gourmet open-faced sandwiches really caught on!
TIP: A bite-size, open-faced sandwich is called jednohubka in Czech language.
➜ Veka: Czech white bread
The base of the open-faced sandwich makes up a slice of white bread known in the Czech Republic as "Veka." Let's say that Czech veka bread resembles a French baguette.
Veka is a white, elongated bread made from raised dough. Now you want to cut the veka bread into half-inch-thick slices. Slicing veka is easy; you just need a serrated knife and a bit of patience to get evenly thick slices!
Find out how to make homemade Veka bread.
TIP: Try out Topinka, an easy Czech appetizer!
➜ How to top chlebíčky?
First, take a slice of veka and pile on it one of the delicious Czech salads. It's usually potato salad or Vlašský salad, which is a kind of ham salad.
If you plan to prepare the sandwiches with hard salami, put on the veka bread spreadable butter only (Czechs love what they call "pomazánkové máslo" in such cases). Some families use butter mixed with mustard for more taste.
Fancy trying something different? Try one of my Czech spreads that pairs wonderfully with veka bread as a base for chlebíčky! My super tip is this fantastic sardine spread.
Then, garnish each of the open-faced sandwiches with a few of these ingredients:
- ham slices or rolled hard salami slices
- hard-boiled eggs, sliced into rounds
- dill pickles
- wedge of tomato
- canned peppers or fresh bell pepper cut into rings
- sprig of parsley
- hard cheese
You can use various kinds of cheese, salami, ham, or vegetables. Sprinkle the egg slices with sweet ground paprika or chili flakes for a nice effect.
Interested in Czech cuisine? Discover more authentic Czech food!
My other tip: Hermelínová pomazánka, a spread made with the famous Czech Hermelín cheese!
➜ Watch this: Janek Rubeš (Honest Guy) making chlebíčky
Look at this VIDEO on Youtube, where Janek Rubeš, known as Hones Guy, explains how to make Czech open-faced sandwiches! Video with instructions in English.
More Czech recipes:
- Šunkofleky - Czech Ham and Noodle Casserole
- Bramboráky - Czech Potato Pancakes
- Česneková pomazánka – Czech Garlic Cheese Spread
- Hot open-faced sandwich – ďábelské topinky
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!
Obložené Chlebíčky - Czech Open Faced Sandwiches
Tap or hover to scale
Ingredients
- French bread
- Potato salad or spreadable butter
- Hard-boiled eggs cut into circles
- Dill pickles gherkins
- Ham and hard salami thin slices
- Hard cheese Edam
- Tomato
- Springs of parsley
- Chili flakes
Instructions
- Place the eggs in cold water, bring to a boil, and cook for 8 minutes. Then, cool them in cold water. Peel the hard-boiled eggs and slice them into rounds.
- Slice the french bread into slices about ½ inch thick.
- Spread potato salad or butter over the slices.
- Top each sandwich with rolled-up ham or hard salami, cheese, and slices of hard-boiled egg.
- Continue garnishing the chlebíček with sliced pickles and tomato wedges. Add a sprig of parsley for a nice presentation.
- In the end, sprinkle the chili flakes over the hard-boiled egg for contrast.
Notes
- Place the obložené chlebíčky sandwiches on a tray and wrap them in cling film so they don't dry out. Keep in the fridge. Remove the cling film before serving.
- Open-faced sandwiches taste best when fresh. They are usually prepared on the same day they are served.
- There is no strict rule on how the finished open-faced sandwiches should look. Decorate them as you fancy, enticing enough to take a bite.
Judy
My parents come from the Czech Republic, and these sandwiches were a mainstay on our New Year's Eve parties. Even as a small girl, my favorite was the garlic one. Now I make them (my husband even helps sometimes!) for New Year's Eve, and they're usually eaten in the first hour of the party. This is a really good recipe!
Marils
I usually make chlebíčky around Christmas or New Years. I don't know why. We like them so much, we could certainly enjoy them all year around.
Our usual spread used for the "glue" is mashed potato salad, because that's usually something I always have on hand for the holidays. and it already contains a generous amount of eggs
The tops are usually layered with salami or ham, grape tomatoes, Italian Parsley and sliced gherkins. The platter usually contains a bowl of mixed olives, feta, and I usually offer tomato juice along side.
Thank you for reminding me of this tasty treat.
Petra Kupská
Thank you, Marils, for your lovely comment! We also make chlebicky on New Year's Eve and at family celebrations in our house. Potato salad as a base is a great choice, then just garnish with cheese, ham, boiled egg. Unbelievable goodness!
Franta
Ahoj Petro!
I’m so glad to find your website. My high school class is having our collective 75th birthday party shortly. I promised to bring some goodies: chlebicky and babovka so they can experience Czech food. I was going to make chlebicky from memory—who knew there is an actual recipe! After 12 years of struggling to learn Czech, I can cook far better than I can speak.
Srdecni zdravi,
Franta
Petra Kupská
Ahoj Frantisku, thank you very much for your lovely comment, it made me happy! First of all, big congratulations and wishes for such a wonderful anniversary, the 75th birthday must be celebrated properly! Babovka and chlebicky are worthy dishes from Czech cuisine that will stand out on a festively set table - an excellent choice 🙂 I wish you all an awesome celebration and may the goodies you bring be enjoyed by everyone.
Hodne stesti a zdravi vsem preje Petra! (My humble contribution in the Czech language)
William (Vacily)
I will make these for our card party on Dec 15th.
William (Vacily)
I will make these for our card party on Dec 15th. Made them a few times before for Czech Days at the Bohemian Hall in Cleveland. Delicious!
Anicka Cooklikeczechs.com
Hello William, thank you for your comment! Happy to hear that - hope you get positive feedback! Please, let me know it went afterwards - fingers crossed 🙂
William Miller
I love these! We make them for Czech Days in Cleveland. I will make them for a card party for many NON BOHEMIANS!
Anicka Cooklikeczechs.com
Hello William, thank you for your comment. I am happy to hear that - hope they will enjoy the recipes! 🙂
Greetings from the Czech Republic.