Open-Faced Sardine, Watercress, and Carrot Sandwiches

A quick and easy way to get one of your three weekly servings of fish.

More on:

• Seafood Recipes
• Family Lunch
• Easy Recipes

Preparation time: 10 minutes

You Will Need
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

What to Do
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.

Serves 4

Each serving provides: Calories 453, fat 20 g, saturated fat 7 g, cholesterol 147 mg, sodium 1,021 mg, carbohydrates 37 g, fiber 5 g, protein 31 g.

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