The Uncommon Yet Quaint Charm of Open-Faced Sandwiches in American Cuisine

Open-faced sandwiches, also known as 'flatbread sandwiches' or 'sammies,' are relatively uncommon in mainstream American cuisine compared to traditional sandwiches. While they do exist, they are not a staple in most American households or restaurants, unlike their two-slice counterparts.

However, these sandwiches can be found in certain regional cuisines and specific settings. For instance, in places with a strong influence from Scandinavian or Eastern European cultures, open-faced sandwiches may be more prevalent. These sandwiches often feature a variety of toppings such as meats, cheeses, vegetables, and spreads served on a single slice of bread.

A Sitting at the Intersection of Tradition and Modernity

Consider my family, who are not a typical American family in the sense that we often enjoyed a variety of open-faced sandwiches. We both loved open-faced Reubens, tuna melts, and other unique variations. For instance, baked flatbread with goats cheese and roasted cherry tomatoes, topped with fresh dill, and broiled longhorn cheese with sliced ripe tomato, topped with lemon-pepper. These were the only open-faced sandwiches we ever consumed.

While the American sandwich landscape emphasizes two-slice construction, it is fascinating to note the prevalence and fondness for open-faced sandwiches in certain regions. In my experience, most sandwiches consumed in the U.S. are traditional with two slices of bread, emphasizing the unusual nature of these single-slice creations.

Regions Where Open-Faced Sandwiches Thrive

Open-faced sandwiches are not as common today as they were a few decades ago. However, in the past, they were more prevalent, especially in areas with a strong Scandinavian or Eastern European influence. For instance, a local restaurant in my area, known for its old-fashioned ambiance, still serves open-faced sandwiches. When my adult kids and I visited, I remarked, 'This is the type of restaurant my "yiayia" would frequent.'

Moreover, there is another quirk related to these sandwiches. During my time in Indiana, I discovered that such a sandwich was often called a "Manhattan." This term was new to me and initially puzzled me. One of my coworkers at the local medical school said, 'The cafeteria is serving Manhattans today,' which surprised me and sparked a curious discussion about regional terminology and local delicacies.

Exploring the Regional Variations

A traditional open-faced sandwich in the U.S. is often hot, featuring roast beef or turkey with gravy, often served over bread or toast. While this dish once held a place in American cuisine, it seems to be somewhat out of fashion today. It is not as widely recognized or consumed as more conventional sandwich styles.

Conclusion

In conclusion, while open-faced sandwiches are relatively uncommon in mainstream American cuisine, their unique charm and regional variations make them a delightful addition to the landscape of American sandwiches. Whether you find them in a cozy Scandinavian cafe or an old-fashioned American diner, these sandwiches offer a simple yet satisfying alternative to the traditional two-slice sandwich.

Keywords: open-faced sandwiches, American cuisine, Scandinavian influence