One of the most eye-catching product in all of the Swiss bakeries are the belegte brötli and lachsbrötli, or aspic-coated, open-faced sandwiches. (And in response to my last post, the brötli sandwiches were my favorite purchase from Zurich's farmers market.)
After scouring the web, I discovered that "brotli" translates into "an open-faced sandwich," and therefore, is much like a French tartine. However, different from most open-faced sandwiches, brötli sandwiches are encased with a thin blanket of gelatin made from rich meat consummé.
Brötli sandwiches are very attractive--a definite visual feast for the eyes. They are decoratively topped with thin layers of smoked salmon or ham, blanched ivory-hued asparagus spears, dill pickles, slices of boiled chicken eggs, wedges of tomatoes, pimento stuffed olives, a twirl of soft butter or mayonnaise from a star-shaped piping tip, and raw yellow onion rings or pearl onions.
For my aspic-enrobed sandwich, I ordered tuna, or "thunfisch." The tuna tasted like it was from a can, but it still tasted delicious. It was mashed into a substantial and creamy spread, and thickly mounded on a square slice of white bread. My brötli came with a briny dill pickle slice, a lone tomato wedge, and a raw onion ring. The cooling aspic layer lent a light and refreshing dimension, and yet, oddly hearty and substantial flavor to my regular tuna sandwich.
If you are interested in traveling to Switzerland, do try out a brötli sandwich. Also, feel free to check out some of my other Zurich-related posts, here:
- Farmers Market in Zurich's Central Train Station
- H. Schwarzenbach Kolonialwaren & Kaffeerösterei
- Window Shopping in Zurich
- Confiserie Sprüngli
- Greetings, from Switzerland!