Open-Faced Sardine, Watercress, and Carrot Sandwiches

Ingredients

• 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

How to make it  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.