Open-Faced Sardine, Watercress, and Carrot Sandwiches

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


[quicklook-recipe prep_time=”10 min” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 carrot, grated
  • 2 cups watercress, roughly chopped
  • 2 tablespoons chopped fresh chives
  • 5 ounces reduced-fat cream cheese

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Mix the grated carrot, watercress, and chives into the cream cheese. Season to taste with pepper.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Arrange the red onion slices over the sardines and top with a few long pieces of chive. Sprinkle with pepper and serve.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”453″ calories_fat=”” fat=”20g” sat_fat=”7g” choles=”147mg” sodium=”1,021mg” carbs=”37g” sugars=”” protein=”31g” fiber=”5g”]

[/nutrition-info]

Originally Published in Reader's Digest

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