Šunkový Chlebíček (Czech Ham Open-Faced Sandwich)

Then prep

• Pickles, two jobs: finely dice 2 dill pickles for the salad, and slice 2 dill pickles lengthwise for topping. Keep them in separate bowls.
• Finely chop onion until you have 2 tbsp. Add it to the bowl of diced pickles.
• Add the 3 tbsp mayonnaise, 1 tsp mustard, 1 tbsp pickle brine, 1/2 tsp salt and 1/4 tsp black pepper to the diced pickles and onion. Stir. This is the salad base.
• Put the 8 sprigs parsley next to the sliced pickles. These are the toppings.
• Set out a colander, a large plate for cooling, and a bread knife.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 10 1/2 ozwaxy potatoes (Yukon Gold or red)
• 1 smallcarrot
• 2dill pickles, finely diced (for the salad)
• 2 tbsponion, finely chopped
• 3 tbspmayonnaise
• 1 tspmustard
• 1 tbsppickle brine
• 1/2 tspsalt
• 1/4 tspblack pepper
• 8 slicessoft white loaf (veka substitute), cut on the diagonal about 1 cm thick
• 8 thin slicesgood deli ham
• 2hard-boiled eggs, sliced
• 2dill pickles, sliced lengthwise (for topping)
• 8 sprigsparsley

Steps

1. When the 25-minute timer goes, check the potatoes and carrot: a knife slides in easily. If not, give them a few more minutes.
2. Drain the potatoes and carrot in the colander.
3. Spread them on the plate to cool completely. Set a timer for 30 minutes. Warm potatoes make the salad gluey and split the mayo. While they cool: peel and slice the 2 hard-boiled eggs and add them to the toppings.
4. When the timer goes, peel the potatoes and carrot.
5. Dice the potatoes and carrot very small, about pea-sized.
6. Add them to the bowl of salad base and stir. The salad should be thick and spreadable, not loose.
7. Cover the salad and chill it at least 30 minutes, until it firms up. Overnight is better. Set a timer for 30 minutes. While it chills: cut the bread on the diagonal into 8 slices about 1 cm thick.
8. When the timer goes, spread a generous layer of potato salad edge to edge on each of the 8 slices of bread.
9. Fold or roll 1 slice of ham onto each piece.
10. Top each piece with a slice of egg, a strip of pickle and a sprig of parsley.
11. Serve within an hour or two, or cover and refrigerate. The bread softens the longer it sits.

Notes

Common additions are a slice of Emmental or Edam under the ham, a tomato slice, or a strip of red pepper. A simpler base is butter instead of potato salad. Veka is not sold in Detroit, so use a soft French loaf with a thin crust and tight crumb. Day-old bread holds the salad better than fresh.