Open-Faced Sardine, Watercress, and Carrot Sandwich

A quick and easy way to get 1 of your 3 weekly servings of fish.

  • 1 carrot, grated
  • 2 cups watercress, roughly chopped
  • 2 tablespoons chopped fresh chives
  • 5 ounces reduced-fat cream cheese
  • 8 thick slices rye bread
  • 2 cans (7 ounces each) sardines packed in olive oil, drained
  • 1 small red onion, thinly sliced

Garnish: several whole fresh chives

Preparation time | 10 minutes

1. Mix the grated carrot, watercress, and chives into the cream cheese, Season to taste with pepper.

2. Spread the cheese mixture evenly over a side of each slice of rye bread. Halve the Sardines lengthwise, then arrange them skin side up on top of the cheese.

3. Arrange the red onion slices over the sardines and top with a few long pieces of chive. Sprinkle with pepper and serve.

Each serving provides | Calories 256, fat 11 g, saturated fat 1 g, cholesterol 0 mg, sodium 320 mg, carbohydrates 37 g, fiber 7 g, protein 7 g.

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