Open-Faced Sardine, Watercress, and Carrot Sandwiches

Open-Faced Sardine, Watercress, and Carrot Sandwiches

Quick look

  • prep 10 min
  • serves 4


  • 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.

Nutritional Information(per serving)

  • Calories: 453
  • Fat: 20g
  • Saturated Fat: 7g
  • Cholesterol: 147mg
  • Sodium: 1,021mg
  • Carbs: 37g
  • Protein: 31g
  • Fiber: 5g

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