Soviet Open Sandwiches
Description
The recipe won't take much time. Colorful open sandwiches are the best cold appetizer for a festive table. They can be made from any ingredients that were common in Soviet times—baked or boiled meat, pickles, or canned goods. The dish is prepared right before serving. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Open the canned goods. Boil the chicken egg for 12 minutes, let it cool, and peel off the shell.
- 2
Step 2
Slice the white loaf into pieces or buy pre-sliced bread. You can use a baguette, but bread of that kind did not exist in Soviet times. Spread the slices with mayonnaise of any fat content, leaving some of them unspread — those are for the sprats.
- 3
Step 3
Cut the hard-boiled chicken egg and salted cucumbers into slices and place them on some buttered bread slices.
- 4
Step 4
Cut two types of sausage into slices and place them on the bread with mayonnaise as well.
- 5
Step 5
Remove the sprats from the oil, gently shaking off excess fat from the fish. Place them on bread slices without mayonnaise—the sprats are already fatty enough. Slice the lemon and add it to the sprat sandwiches—the citrus will perfectly complement the flavor of the fish.
- 6
Step 6
Garnish the sandwiches with fresh herbs and serve immediately after preparation.
- 7
Step 7
Soviet-style open sandwiches are especially good when served for a New Year's feast.