Openfaced

Openfaced, often written open-faced or open-faced sandwich, refers to a category of sandwiches built on a single slice of bread with toppings arranged on top and no upper bread slice. The bread is usually toasted, crisp, or hearty to support the toppings, and the dish can be served hot or cold. This style contrasts with traditional closed sandwiches that use two slices of bread.

Culinary traditions around the world show open-faced sandwiches as a versatile format. In Nordic cuisine, smørrebrød and similar open sandwiches are a staple, traditionally served on rye or dark bread with elaborate garnishes such as cured meat, fish, cheese, vegetables, and herbs. In other regions, open-faced sandwiches appear in delis and homes as simpler or more robust meals, sometimes featuring roast meats with gravy or melted cheese, or combinations of seafood, eggs, and vegetables.

Common toppings and bases vary by region but often include butter or spreads, cold cuts or smoked fish, cheeses, boiled or pickled vegetables, eggs, tomato, cucumber, onions, and herbs. Breads frequently used are rye, pumpernickel, sourdough, or other sturdy sliced breads that can hold toppings without collapsing.

In contemporary usage, openfaced describes a presentation style as much as a specific recipe. Menus may label dishes as open-faced to emphasize portion control, texture, and visual appeal, while individual creations continue to adapt to local ingredients and dietary preferences.