Base for open-faced sandwiches or bruschetta
This is a simple, versatile base for open-faced sandwiches, often called 'smørrebrød' in Denmark or 'bruschetta' in Italy. It typically consists of a slice of dense, dark rye bread or toasted baguette, which is then topped with various ingredients like cheese, vegetables, or cured meats. The base itself is the foundational carbohydrate element that supports the toppings.
🍽️ Nutrition at a glance
The base is primarily a source of complex carbohydrates and dietary fiber, especially if made from whole-grain rye bread. It provides a moderate amount of calories, typically around 100-150 kcal per slice, with minimal fat and protein until toppings are added.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 4 g |
| Carbs | 24 g |
| Fat | 1.5 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Manganese | 1.2 mg |
| Selenium | 12 mcg |
| Magnesium | 40 mg |
| Phosphorus | 80 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 2 mg |
| Iron | 1.5 mg |
| Copper | 0.2 mg |
Per 1 slice of dense rye bread (approx. 50 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this simple base is the canvas for culinary expression across Europe, from Scandinavian open-faced sandwiches to Italian antipasti. Nutritionally, a dense rye base offers sustained energy and gut-friendly fiber compared to lighter, refined breads.
