Sweden’s smörgås: Butter light rye bread before adding meatballs and pickled beetroot salad. Ukraine’s kanapky: Toast dark rye bread and add mustard, a slice of marinated herring and sliced white onions marinated in vinegar, salt and pepper. Serbia’s ćevapi: Stuff meatballs, onion, soured cream (or kaymak) and shop-bought ajvar (red pepper sauce) into mini pittas.ĭenmark’s smørrebrød: Butter dark rye bread and add sliced avocado, prawn mayo and chives. Italy’s tramezzino: Trim the crusts off sliced white bread then cut into perfect triangles before filling with mozzarella, basil and tomato for a tricolour effect.Īustralia’s Vegemite cheese toastie: Butter two slices of white bread on both sides then fill with Vegemite, cheddar and mozzarella, before toasting and cutting into triangles.Ĭyprus’ halloumi pitta: Stuff mini pittas with fried halloumi, cucumber, mint and tomato. Ireland’s crisp/chip butty: Serve Irish potato crisps or chips between two slices of buttered white bread.
UK’s sarnie: Cut granary bread into triangles and add coronation chicken and lettuce.įrance’s croque monsieur : The classic toasted sandwich with ham, cheese and béchamel sauce. Netherland’s broodje kroket: Stuff a mini burger bun with a potato croquette and mayo.Īustria’s bosna: Serve a bratwurst sausage inside a mini burger bun with onions and bosna sauce. Spain’s bocadillo: Take a mini ciabatta and add chorizo – simple. Poland’s zapiekanka: Slice a baguette lengthways and add sautéed button mushrooms, grilled Emmental and ketchup.Ĭzechia’s chlebíčky: A slice of baguette with potato salad, ham, Emmental, tomato and gherkin. Remember: not all Eurovision entries make it to the final, so if you don’t see a sandwich suggestion from your favourite Eurovision nation then, like Ireland’s 2008 entry Dustin The Turkey, it didn’t make it past the semis. So, we’ve been busy studying the Eurovision nations’ most famous versions and have come up with the ultimate sarnie spread for the big night. Sandwiches are party food staples – everyone loves them.
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