Czech Heritage and Dishes · Family · Sandwiches

Chlebíčky — Czech Open Faced Sandwiches

Chlebíčky are open-faced sandwiches served in the Czech Republic.  The sandwiches include meat, cheese and vegetables and are meant to be eaten in a few small bites.  Think of them as an appetizer, often served with wine or beer.

Czech hospitality is like a warm hug from your Babicka, or Grandma.  While visiting the Czech Republic and visiting my ancestors villages, we were almost always asked to enter their home and enjoy a treat, be it Chlebíčky, pastry, dandelion tea, or even a little sip (or two) of Slivovice.

Our Colorado Czech/Slovak/Rusyn Genealogy Group used to gather once a quarter (before COVID), often sharing Czech treats.  I made Chlebíčky for one of our potlucks, using recipes from Czechcookbook.com.  They are easy to make and you can customize the ingredients to your liking. I’ve included links at the bottom to the recipes as well as a link to more information on the history of these delightful bites!

Chlebíčky

Czech Spread (vlašský salát) (Recipe follows)
thinly sliced ham
thinly sliced cheese (baby swiss)
hardboiled eggs, sliced
dill pickles, sliced
bell peppers, cut into strips
french bread
cheese for grating

Czech Spread – Vlašský salát

3 small potatoes (13 oz.)
10 mini carrots or 2 medium (4-5oz)
2 pickles (preferably dill pickles)
1 tsp pickle juice
1/2 tsp salt
1 tsp granulated sugar
little bit pepper
1 Tbsp.  yellow mustard
1/3 cup canned peas
4 oz. bologna or ham
1 cup mayo

http://www.czechcookbook.com/czech-spread-vlassky-salat/

Open-Faced Sandwiches – Chlebíčky

https://www.196flavors.com/czech-republic-oblozene-chlebicky/

Family · Family Favorites · My Roots

Tenderloin Sandwiches…just the way Mom used to make

Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites.  My girls have joined the fan club.  Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado.  In Iowa, the tenderloin is typically twice the size of the bun.  I prefer to keep mine bun size.

Mmmm….sweet Saturday night memories around the kitchen table.

PORK TENDERLOIN SANDWICHES

Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper

  • Remove fat from pork chops.  Pound chops with meat tenderizer until thin (tenderloin).
  • Beat egg(s) and place in separate bowl.  Pour fine bread crumbs, salt and pepper into second bowl.
  • Heat oil in large skillet.
  • Dip each pork tenderloin in egg wash and then in bread crumbs.
  • Place tenderloin in hot oil and brown well on both sides.  When cooked through, remove to plate with paper towels until ready to serve.

 

Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).