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Open sandwich
Norwegian.open.sandwich-01.jpg
Smørbrød, smørrebrød or smörgås, a Scandinavian open sandwich at a cafeteria in Norway
Jeneng liyanéOpen-face sandwich, open-faced sandwich, tartine, bread baser, bread platter
JinisSandwich
Woworan pokokBread, topping
VariasiMany variations exist
Buku masakan: Open sandwich  Médhia: Open sandwich

Sandwich terbuka, uga dikenal minangka sandwich mbukak-muka / mbukak rai, baser roti, piring roti [1] utawa tartine, [2] siji utawa luwih irisan roti kanthi siji utawa luwih panganan ing ndhuwur.  Sajrone wiwitan abad pertengahan, lempengan tipis roti kasar diarani "parit" (pungkasan abad kaping 15 Inggris) utawa, ing turunan Prancis, " trencher ", digunakake minangka piring. [3] Ing pungkasan panganan, trencher sing wis direndhem panganan dipangan dening restoran (saka ngendi kita entuk ungkapan "trencherman"), utawa bisa uga diwenehi panganan kanggo segawon utawa disimpen kanggo wong ngemis. Trencher padha karo sandhangan sandwich mbukak-mbukak [4] kaya karo crockery sing bisa digunakake.

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Tuladha lan varietas[besut | besut sumber]

Referensi[besut | besut sumber]

  1. Vloggery (2017-04-09), Open Faced Sandwiches w/Carrie Hope Fletcher, dibukak ing 2017-04-12
  2. "tar·tine, A French open-faced sandwich, especially one with a rich or fancy spread". Free Online Dictionary. Dibukak ing 2014-05-14.
  3. Adamson, Melitta Weiss, Regional Cuisines of Medieval Europe: A Book of Essays. New York. 2002. ISBN 0-415-92994-6
  4. What's Cooking America, Sandwiches, History of Sandwiches. February 2, 2007.