A sandwich in parking lot of a gas station is not the same experience as eating a handmade sandwich in the mountains: https://mesubim.com/2014/08/05/pic-nic-roadside/ or when you open a perfect bento, the Japanese equivalent to a take away: https://mesubim.com/2015/04/01/wakuden-tokyo/
Now consider you are in one of the most reputable food scenes in Northern Europe, and we find ourselves faced with a food scene which hasn’t evolved much in the past 10 years.
The idea of mixing flavours, the combination of texture and taste is interesting, so how and where did this all begin? During the middle ages thin slabs of coarse bread called “trenches” (late 15th century English) or, in its French derivative, trenchers were used as plates. A trencher was originally a flat round of bread used as a plate upon which the food could be placed to eat.
At the end of the meal, the trencher could be eaten with sauce, but was more frequently given as acts of good deeds to the poor. Or at the end of the meal, the food-soaked trencher was eaten by the diner from which we get the expression “trencherman”, or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwiches as they were of disposable crockery. (source wikipedia)
More Interesting is the history of the open face sandwich, and when you think of how it all started it starts to make sense. But seriously, what about some kind of Smørrebrød evolution to modernize the open face sandwich, and just say no to big portions!
I haved always love the idea of an open face sandwich, half portion of bread, and I thought I had eaten all types until I discovered Denmark. Being a beginner here, the idea is tough to take, and does not appeal to any of us. They are sloppy and look unappealing yet they are most popular foods in Copehagen.
Categories: Kitchen Facts