Obložené Chlebíčky (Czech finger food)

Czech Obložené Chlebíčky are small, two- or three-bite, open-face sandwiches, served at parties as tapas with wine. Thin slices of baguette are covered with various spreads (i.e. cream cheese, lobster paste or (Vlašský salát)), and topped with various piquant toppings (i.e. capers, slice of pickle, deviled eggs, brie, mozzarella, tomatoes, pepperoni, salmon, etc.).

The Paukert Deli today

While there are open-face sandwiches made throughout the world, these are a bit special because of the combination of ingredients, their wide variety of tastes, and their esthetic arrangement and presentation. Obložené Chlebíčky were invented near the beginning of the 20th century by Jan Paukert, and introduced at the Paukert Deli that opened in Prague in 1916. Outside of the Czech Republic, we have only seen something similar in a deli in Salzburg.

The original Chlebíček consisted of Prague Ham, eighth of a hard-boiled egg, a slice of good Emmental cheese, Hungarian salami, slice of tomato on a bed of piquant potato salad made with home-made mayonnaise, the recipe for which went with Jan Paukert into his grave. In pre-WWII Prague, the Paukert Deli became a favorite hangout of famouis actors and actresses from the nearby National Theather, such as Zdeněk Štěpánek, Hugo Haas, Emma Destinová, Vlasta Burian and Lída Baarová.

Czech veka, a relative of the Austrian Weckerl.

The basis of these sandwiches is the Czech veka, a type of white long and round bread generally similar to the New Orleans French bread. Generally, any type of white baguette would do as well, but it you want to be 100% authentic, this recipe for Czech veka was published by TV Nova in Prague:

• 1 kg (2.2 lbs) fine wheat flour
• 20 g (3/4 oz) yeast
• 1 tsp salt
• 1 tsp sugar
• 500 ml (2 cups) water
• YIELD: 4 loaves

Preparation:

1. Place the flower in a bowl and make a little hole in the middle. Crubmle the yeast into the hole and pour a little lukewarm water over it. Let the mixture sit and wait for the yeast to activate.
2. The temperature of the water is important for proper activation. If the water is too hot, the yeast (which is a living organism) will die. A temperature of 140 deg F (60 deg c) is usually sufficient to kill yeast cells. Cool water, on the other hand will decrease the growth of the yeast, but if the water is too cold, the yeast cells will become dormant (usually below 50 deg F, 10 deg c).
3. Fold flower from the edges of the bowl over the yeast, add the sugar and more lukewarm water. Add the salt and make sough. Work the dough to get air into it.
4. Work the dough in a ball, place back in the bowl, cover and allow to rise.
5. Divide the dough into fourths, and make long loaves. Bake in a 175-180 deg c oven for 20 minutes.

There is an almost infinite number of possible combinations of toppings. Here are a few most common recipes that we have seen sold in Prague's delis:

Ingredients:

• 1-2 fresh baguettes
• For base layer: lobster paste, cream cheese, Czech potato salad (Vlašský salát)
• For toppings: sweet-and-sour pickles, vine-ripened tomato, cooked ham, pepperoni, hardboiled egg (quartered), wedges of brie or camembert, slices of blue cheese or Roquefort, yellow or red pepper sliced into thin strips.
• For garnish: fresh parsley, basil, capers, chives, peas, red paprika, thin sliced of lemon, thinly sliced red onion.

1. Slice the baguette diagonally into oval slices that are 1/3-1/2 inch, and at least 1.5x1.5 inches across.
2. Spread the base layer (butter, cream cheese, potato salad, lobster paste, etc.) thick onto the baguette slices.
3. Arrange individual toppings tastefully on top.
4. Serve on a large serving platter.

Ham and Pepperoni Base: Vlašský salát Pepperoni Cooked ham 2-3 pickle slices Slice of tomato Slice of egg Parsley	Russian Egg Base: Vlašský salát Cooked ham Slice of egg 2-3 pickle slices Slice of tomato Mayonnaise dressing (recipe follows) Parsley	The Lucullus Base: Vlašský salát Honey ham Slice of egg 5 peas or capers Pickled red pepper
Pepperoni Base: Vlašský salát Pepperoni Pickled red pepper Edam cheese	Brie Base: Butter 3 slices of brie Slice of tomato 2-3 slices of pickle Red paprika powder	The Lux Base: butter Honey ham Edam cheese Pepperoni Slice of tomato Slice of pickle Slices of egg Parsley
Anchovy Paste Base: Anchovy spread (recipe follows) Slice of tomato 3-4 slices of red onion Parsley	Lobster Mayonnaise Base: lobster mayonnaise spread (recipe follows) 1-2 slices of lemon Parsley Small piece of pickled red pepper, or red paprika powder	Shrimp Salad Base: shrimp salad Lettuce leaf Shrimp salad Slice or wedge of egg Slice of lemon Slice of red pepper, or red paprika powder Parsley
Caviar Base: butter Caviar Wedge of tomato Wedge of egg 1-2 slices of pickle Slice of lemon Parsley	Smoked Salmon Base: butter Anchovy spread (recipe follows) Smoked salmon Slice of lemon Wedge of egg Parsley	Matjes (Pickled Herring) Base: butter Lettuce Pickled herring Onion slices Parsley
Feta Cheese Base: butter 2-3 slices of feta cheese Fresh oregano 1-2 black olives Slice of cucumber Slice of tomato	Tomato and Mozzarella Base: butter Slices of mozzarella Slices of tomato Fresh basil leaf 1-2 olives	Edam Cheese Base: Vlašský salát Edam cheese Slice of tomato Slice of egg Slice of cucumber Parsley