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Favorite Czech party food: Chlebicky / Oblibeny cesky aperitiv: Chlebicky

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)

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


  1. 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)
  2. Top with 1 slice each of the toppings listed above
  3. Sprinkle with paprika and parsley
  4. 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!

13 comments… add one
  • Sue September 16, 2008, 11:36 am

    chlebicky rocks my world!! Thanks for the recipe!! I crave these things when I’m drinking 🙂

  • Tanja September 16, 2008, 12:33 pm

    Sure! And they are supposed to be a party food after all…;)

  • Jana October 5, 2008, 9:12 pm

    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!

  • Tanja October 6, 2008, 12:11 am

    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!

  • Jana October 6, 2008, 10:53 pm

    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 !

  • Tanja October 6, 2008, 11:13 pm

    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!

  • Jana October 22, 2008, 2:19 pm

    Ahoj, sorry I took long – Kansas, 66502, centre of the USA 😉

  • Tanja October 25, 2008, 6:32 pm

    Ahoj Jano,

    tak ja jsem ted tu knizku samozrejmne pujcila jedne kamaradce, tak to z ni musim vypacit. Tak vydrz.

  • Kamila March 19, 2009, 8:51 am

    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

  • Charlie June 19, 2009, 10:15 am

    This is really late. You may find more information at

    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.

  • Tanja June 19, 2009, 11:07 am

    Hi Charlie,

    I am not sure about this myself but I will ask around for you!! Hang on…

  • Fanda February 18, 2010, 12:59 pm

    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

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