Open-Faced Salmon Sandwich
A quick and satisfying open-faced sandwich with rye bread, smoked salmon, creamy spread, and fresh arugula.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 20g
quicksatisfyingscandinavianfishcreamycrunchyweekdaysandwich
Ingredients
- 2 slices rye bread
- 4 tablespoons cream cheese
- 4 ounces smoked salmon
- 1 cup arugula
- 2 large eggs
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, and bring to a boil. Once boiling, cook for 8 minutes, then drain and run under cold water until cool enough to handle.
- 2
Peel the eggs and roughly chop them. Set aside.
- 3
Spread 2 tablespoons of cream cheese on each slice of rye bread.
- 4
Top each slice with half of the smoked salmon, then scatter the chopped egg over the salmon.
- 5
Finish with a handful of arugula on each sandwich and serve immediately.
Tools you’ll need
- small pot
- knife
- cutting board
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