The word “sandwich” combines a number of snacks consisting of a bread base and various fillings - meat, fish or vegetable. Depending on the method of serving, several groups of sandwiches are distinguished, among which open and closed sandwiches, canapes and tartans, tartlets and shuttlecocks.
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Open sandwiches
The first group of sandwiches is represented by the most familiar option: a piece of bread on which the filling is laid out. It can be a circle of sausages, a slice of cheese, meat or fish, vegetables and greens. Often the surface of the bread is additionally moistened with butter or sauces. An open sandwich is the easiest snack to perform, although real craftsmen can turn it into a culinary masterpiece.
Closed Sandwiches
Closed sandwiches, or sandwiches, are a traditional appetizer of Western countries. This category includes well-known hamburgers, cheeseburgers and another assortment of cafes offering instant dishes. As a rule, for this type of sandwiches, a bun is used, which is cut in half, greased with oil, mayonnaise, ketchup and other sauces and filled with all kinds of components. The sandwich turns out to be voluminous, nourishing and in terms of calorie content can well replace a full-fledged lunch. The advantage of a closed sandwich is that it is convenient to take with you. Sandwiches look appropriate on the festive table, laid on the principle of a buffet table. The original solution is mini buns stuffed with pasta made from avocado or chickpea, and slices of salted salmon, as well as various greens.
Canapes and Tartinki
The French word "canapes" is called tiny sandwiches with a thickness of not more than 0.5 cm. The basis of the snack is fresh or dried bread, on which slices of fish, meat, seafood, cheese, fruits and vegetables are vertically placed. This whole structure is mounted on skewers so that the canapes can be eaten whole at a time. A skewer helps guests to carefully grab a treat and not get their hands dirty. Most often, canapes are served at the receptions as a snack for cocktails.
Tartinki resemble canapes in size, but the filling in this case is laid out on bread with a small slide. As a rule, these are various pastes and mousses decorated with shrimp, berries, lemon or orange peel, a sprig of greens. Tartinki also eat whole without biting.
Tartlets and shuttlecocks
Tartlets are small baskets of shortcrust pastry, which are filled with a variety of pastes, salads, fruits, cheeses, etc. This appetizer can be served cold or hot. In the latter case, a prepared basket, poured with sauce or sprinkled with cheese, is sent to the oven for a short while. Vol au vents are similar to tartlets in the way they are served, but they look slightly different. A voluminous basket of puff pastry rather resembles a tiny hollow cylinder into which the filling is laid out. Vol au vents should be served hot.
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