Open-Faced Smoked Salmon Sandwiches
Photo: Oxmoor House
Served with a mixed green salad, this light salmon sandwich is perfect for a warm summer's day. Low in calories and rich in protein, alfalfa sprouts crown this sandwich with lots of vitamins and minerals—particularly vitamin C.
Prep: 9 minutes
Yield: 4 servings (serving size: 1 sandwich)
Recipe from
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 176
- Calories from fat: 24%
- Fat: 5g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.7g
- Protein: 10.7g
- Carbohydrate: 23.6g
- Fiber: 3.6g
- Cholesterol: 14mg
- Iron: 1.4mg
- Sodium: 568mg
- Calcium: 66mg
Ingredients
- Dill Cream Cheese Spread
- 4 (1-ounce) slices pumpernickel bread, toasted
- 4 ounces thinly sliced smoked salmon
- 8 (1/4-inch-thick) slices red onion
- 1 cup alfalfa sprouts
Preparation
- 1. Spread 1 tablespoon Dill Cream Cheese Spread over each of 4 bread slices. Top each with 1 ounce salmon, 2 onion slices, and 1/4 cup sprouts.
Open-Faced Smoked Salmon Sandwiches Recipe at a Glance
- COURSE: Main Dishes, Sandwiches
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Dairy, Fish
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Oxmoor House
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Open-Faced Smoked Salmon Sandwich
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