To the two main components of this "dish" you can add sausage and cheese, tomato and a sautéed mushroom, canned fish (sprats, tuna), caviar, herbs and spices, capers and gherkins.
"Bread and butter" come in all sorts of sizes and shapes. A children's sandwich is made in a whimsical style – to depict an edible, very tasty little scene from a kid's life, or an unusual face with eyes. For a serious dinner, on the other hand, what matters is precise, clean shapes and refined presentation. In that case, choose the design not only by taste but by color. Use decorative cutters for the sandwich layers – a square, circle, diamond or triangle work beautifully.
Open sandwiches differ from closed sandwiches by having a single layer of bread (a closed sandwich is covered on both sides).
They can also be hot. Here's how: lay on the filling, top with a slice of cheese, and put it in the oven for about 10 minutes. Made this way, they can taste a lot like homemade pizza. Add a piece of meat, a tomato and cheese, and you get "meat French-style" (though the French have no idea it exists).
The small ones are called canapés, or in the Italian style, bruschetta (the ciabatta is toasted, which is also a bit like our croutons).
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