Open sandwich

Open sandwich

This one has various names; open face sandwich, bread baser or tartine.

Basically a sandwich with only a single piece of bread, hence the name open sandwich.

A topping can be anything of your choice; beef, egg, salad, fish or even caviar.

Place of origin:

Norway

Recipe:

couple of sliced bread

anything you want to top it with

Chicken Kiev

Chicken Kiev

In Russia, Ukraine and France it is known as côtelette de volaille.

Boneless chicken breast pounded and rolled around cold garlic butter with herbs, then coated with eggs and breadcrumbs. Can either be baked or fried.

Place of origin:
Russian Empire

Recipe:
8 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon dried tarragon
1 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko) plus 1/4 cup for filling
Vegetable oil for frying

Rösti

Rösti

Also called röschti. A dish consist of mainly potato. Was originally a breakfast of 
the farmers in Canton of Bern, but now enjoyed by people around the world. 
Served as a side dish. A more common food with similar ingredient would be hash browns.

Place of origin: 

Switzerland

Recipe: 

660 g potetoes

125 g butter

150 g Crème fraîche

10 g chive

salt and black pepper

Pirozhki

Black Forest cake

Carbonara

Empanada

Empanada

Called pastel in Portuguese.

Many ingredient stuffed within a folded bread; meat, cheese, vegetables and others. 

Either baked or fried, and either served hot or cold.

Place of origin :

Spain, Portugal.

Recipe :

1 lb lean (at least 80%) ground beef 

1 medium onion, chopped (1/2 cup)

1/2 teaspoon chili powder

1/4 teaspoon salt

1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained

1 box refrigerated pie crusts

1 egg, beaten