Open-Faced Sardine, Watercress, and Carrot Sandwiches Recipe

Open-Faced Sardine, Watercress, and Carrot Sandwiches Recipe

  • 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 (7 ounce) cans sardines packed in olive oil, drained
  • 1 small red onion, thinly sliced
  • Whole fresh chives
  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.
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