Polish Open Faced Kanapki (Printer-Friendly)

Traditional Polish open-faced sandwiches with fresh toppings, perfect for any occasion.

# What You'll Need:

→ Bread

01 - 8 slices rye bread or rustic white bread

→ Dairy

02 - 4 tablespoons unsalted butter, softened
03 - 3.5 oz cream cheese (optional)

→ Proteins & Meats

04 - 4 slices smoked ham
05 - 4 slices Polish sausage (kielbasa), thinly sliced
06 - 4 slices hard-boiled eggs

→ Vegetables & Pickles

07 - 1 small cucumber, thinly sliced
08 - 4 radishes, thinly sliced
09 - 1 small tomato, thinly sliced
10 - 1/4 red onion, thinly sliced
11 - 8 small cornichons or Polish pickles, sliced

→ Garnishes

12 - 2 tablespoons fresh chives, finely chopped
13 - Salt and black pepper to taste

# How-To Steps:

01 - Lay out the bread slices on a serving platter or cutting board.
02 - Spread each slice evenly with softened butter and optionally with cream cheese for a richer foundation.
03 - Arrange assorted toppings on each slice, combining ham, sausage, hard-boiled egg, and fresh vegetables as desired.
04 - Season each open-faced sandwich lightly with salt and freshly ground black pepper.
05 - Top with sliced pickles and sprinkle with finely chopped fresh chives. Serve immediately.

# Expert Hints:

01 -
  • Zero cooking required, which means you can assemble these while still half asleep and they will still look impressive.
  • The combinations are endless, so everyone at the table can build exactly what they crave.
02 -
  • Do not assemble these more than thirty minutes ahead or the bread will soften and lose the satisfying chew that makes each bite work.
  • Patting wet ingredients dry before layering is the single step that separates a soggy mess from a clean, beautiful kanapka.
03 -
  • Take your butter out of the fridge at least an hour before assembling so it spreads without tearing the bread.
  • Vary the toppings across the platter so every sandwich looks different and people are tempted to try them all.

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