If you dare to pronounce that “C” word (or rather the “CH” word as “CH” is an actual letter in the Czech alphabet) in front of a Czech/Slovak person you will probably witness an immediate “Pavlov-dogs” reaction, meaning that after just a few seconds their mouth will begin to water profusely, they may also start to drool really bad. Why? Because what a good cheeseburger means to an American, chlebicky are to a Czech. Chlebicky are Czech-style, open-faced sandwiches, but more exciting than the traditional American sandwich. What do you find in a sandwich? Ham, cheese, slice of tomato, and a peace of lettuce – very exciting, indeed (not!)! But chlebicky can be topped with pretty much anything under the sun…no strict rules there! There is however the traditional variation on this recipe which I will be presenting today:
Basic Ingredients:
- 1 Sliced French Bread/Baguette
Spread (pick any of these options)
- A/ Butter
- B/ Potato salad (click here for the recipe)
- C/ Egg spread
PS: to make the Egg spread: Mix together following diced up ingredients: 4 hard-boiled eggs, fresh chives, about 3 slices of ham, and about 2 Tbs of mayonnaise; season with salt and pepper.
Toppings (you don’t have to use all of them)
- 1/4 lb sliced up ham, turkey of chicken
- 1/4 lb sliced hard salami
- 1/4 lb sliced cheese (Swiss, Jack, Provolone..)
- sliced sweet pickles (cut them up lengthwise)
- ~ 4 hard-boiled eggs, sliced
- Seasonings: paprika, parsley
Method:
- Top every slice of bread with a spread of your choice ; IMPORTANT: lay it on thick with a fork or a spoon – do not try to press the spread down, leave it on nice and fluffy)
- Top with 1 slice each of the toppings listed above
- Sprinkle with paprika and parsley
- And let the party begin!
PS: By the way,this is a really good Czech cookbook:
If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!
Loading ...
chlebicky rocks my world!! Thanks for the recipe!! I crave these things when I’m drinking 🙂
Sure! And they are supposed to be a party food after all…;)
Tanja, thanks for the cool webpages. Can you educate me a bit on flour types in US? Does the “hruba mouka” exist here? Or “polohruba”?. I made babovka with the all purpose flour, it isn’t the best result though. Diky!
Ahoj Jano,
Unfortunately, I wont’ be able to help you much with that 🙁 I just usually bake with the all-purpose flour like what you do…However,I can give you a number of a bakery which can ship you any kind of flour you like!
Ahoj Jano,
tak s tim ti bohuzel taky nepomuzu 🙁 Delam to samy jako ty – pouzivam na vsechno “all-purpose flour”. Jestli ale chces, muzu ti dat cislo na lidi/pekarstvi, ktery posilaji postou vsechny druhy mouky, na ktery si jen vzpomenes!
Ok, why not! I was also told to check healthy food shops, so that is a mission for this week Not that I’m eager to bake something really soon, but I’m sure you know the excitement of discovering known stuff ; ) Thanks !
Ahoj Jano,
v jakem state zijes? Mam tu spoustu cisel, tak abych mohla vybrat to spravne…Dik!
In what state do you live so that I know which bakery phone number to pick…Thanks!
Ahoj, sorry I took long – Kansas, 66502, centre of the USA 😉
Ahoj Jano,
tak ja jsem ted tu knizku samozrejmne pujcila jedne kamaradce, tak to z ni musim vypacit. Tak vydrz.
Hi,
I’m sure you’ve already figured out the flour situation but I find any cake flour works well with a “babovka”. For instance:
Swans Down Bleached Cake Flour
This is really late. You may find more information at http://www.bhg.com/recipes/flour/
I have a question though – I live in the Czech Republic and need to find a CAKE flour. Should I use Hruba or Polohruba? I use Hladka for brownies so it is not what I’m looking for.
Any help would be appreciated.
Hi Charlie,
I am not sure about this myself but I will ask around for you!! Hang on…
Jano, try using “Wondra” flour in it should be in all supermarkets, atleast is in NYC, comes in a blue container or blue paper bag.
Cau, F