When I think back to preparing for a holiday party, making appetizers of open-faced sandwiches was a favorite memory. First, my mother would show me an example of what I should be making, then I would buckle-down to my kitchen chair with clean hands, and begin to create delicious little treats.
Of course, before I even attempted to put food together, I had to ensure that all my ingredients were clean and laid out in front of me. My mother usually delegated the shopping of ingredients to my father. However, she would magically make all the ingredients appear when I had to start creating all kinds of open-faced sandwiches.
I found it useful to make one type of open-faced sandwich at a time and have empty, clean serving trays laid out on the table in front of me before starting. That way, I could ensure that I had enough to make a complete row on each tray. Often, favorites were made in larger quantities and placed on single trays used for restocking others.
Hungarian salami and little miniature pickles were a favorite of mine. Laid out in a fan shape, using a paring knife to cut into the round piece of salami, placed on top of a buttered piece of a cocktail sized rye bread, I would add a sliced piece of miniature pickle. I would alternate using a pickle for decoration to a fresh sprig of parsley. The deep green color of my parsley would accentuate the earthy red color of the Hungarian salami. Dry salami is another alternate salami that you can use to make this open faced sandwich.
Do not forget to cover up any made open-faced sandwiches so that they do not dry up. As well, be sure to place into a fridge that is cool. Happy eating!
Check these out!
The Big New York Sandwich Book
The Encyclopedia of Sandwiches