Turn your next gathering into a hands-on, edible art show with a Build-Your-Own Open-Faced Sandwich Buffet. Inspired by Scandinavian smørrebrød, this party idea invites guests to create beautiful, flavorful sandwiches using a single slice of buttered bread and a rainbow of toppings.
Think of it as Cupcake Wars meets charcuterie board—but with rye bread and radishes.
🎉 How It Works
Set up a buffet table with:
- Bread base: Rye, pumpernickel, or hearty whole grain, sliced thin
- Whipped butter or margarine: For spreading (no mayo!)
- Toppings: A colorful, flavorful assortment (see full list below)
- Seasonings: Salt, pepper, fresh herbs
- Plates or boards: For guests to build and display their creations
Encourage guests to design their sandwich like a work of art—layering textures, colors, and shapes. Then host a friendly competition with prizes for:
- Prettiest
- Funniest
- Most colorful
- Most creative use of ingredients
- “Too Good to Eat” (the showstopper)
Catchphrase for the winner?
“It may look too good to eat, but you will not be able to resist it.”
🧾 Topping Ideas for Your Buffet
Eggs
- Hard-cooked eggs, sliced in overlapping rows
- Finely chopped egg as a garnish
Meats
- Slices of deli ham, turkey, roast beef, or chicken
- Thin slices of cold meatloaf or bologna
- Liverwurst
- Strips of crisp bacon
Seafood
- Canned shrimp (rinsed and drained, can be arranged in pinwheels)
- Chunks of water-packed tuna
- Whole sardines (blotted if packed in oil)
- Smoked salmon or lox
Cheese
- Thin slices of Muenster, Swiss, American, or smoked cheese
- Use color contrast for visual appeal
Vegetables & Herbs
- Tomato slices or wedges
- Cucumber slices
- Purple onion rings or scallions
- Pickled beet slices or slivers
- Radish slices
- Chopped parsley, chives, dill, or watercress
- Avocado slices or mash (add lemon juice and salt to maintain freshness or fan thin slices for a vibrant base layer)
🧂 Seasoning
- Salt and freshly cracked pepper only—no mayo or sauces
- Let the toppings shine as the main flavor
🌍 A Brief History of Open-Faced Sandwiches
Open-faced sandwiches are a global tradition:
- Denmark: Smørrebrød (“buttered bread”)—a national art form
- Sweden: Smörgås—often served at buffets or as elegant lunches
- France: Tartines—typically served with cheese, jam, or pâté
- Czech Republic: Obložené chlebíčky—garnished with meats, eggs, and pickles
- USA: Open-faced sandwiches gained popularity in the 20th century, especially in diners (think hot turkey sandwiches with gravy), but the decorative, cold-style versions were often featured in vintage cookbooks and party spreads in the 1950s–70s.
