Butter the lengths of French loaf. Warm a dollop of butter in a pan, scramble eggs and season with salt, pepper and paprika. Cook until just set, and allow to cool.
Divide each length of the French loaf into four sections lengthwise. You can use chopped parsley to separate the sections if desired.
Each quarter can be topped with alternating combinations such as:
scrambled egg topped with tomato slices
cream cheese topped with pineapple and orange
thinly-sliced tomatoes topped with diced / sliced sausages
cream cheese topped with cucumber and tomato slices
shrimps mixed with a little mayonnaise, mustard, lemon juice and pepper
Vary the sequence of combinations on each length of the French loaf. Using a sharp knife, gently slice each quarter where the parsley serves as a divider, but leave the bread arranged as if it were one long roll. Serve immediately.
Note : The toppings for these open-face sandwiches are colourful and attractive. They are also made according to individual taste, which is why the recipe denotes the general ingredient amounts and combinations, leaving it up to you to decide the exact amounts in each topping variation.