Rye Bread Sandwiches
Creamy, full of flavor and easy to make: rye bread sandwiches also known as Zebra's. Nice to serve or take along as a snack or to serve a high tea. Stuffed with salmon cream cheese and cucumber cream cheese.
Ingredients
- 2 oz smoked salmon
- ¼ English cucumber
- 1 cup cream cheese
- 1 teaspoon dill fresh finely chopped
- 2 teaspoons mayonnaise
- 12 slices rye bread
Ingredients you need per step are listed below the step in Italic
Instructions
- Chop the smoked salmon finely.2 oz smoked salmon
- Peel the cucumber and cut the cucumber into thin strips about ½ inch (1 cm) long.¼ English cucumber
- Halve the cream cheese and put each half into a separate bowl.1 cup cream cheese
- Mix the first half of the cream cheese with smoked salmon and dill.1 teaspoon dill fresh
- Mix the other half of the cream cheese with mayonnaise and sliced cucumber.2 teaspoons mayonnaise
- Remove the crust of the rye bread.12 slices rye bread
- Place a slice of rye bread in front of you and spread with half the salmon cream cheese mixture.
- Lay a second slice and cut into quarters.
- Repeat this for the rest of the salmon cream cheese stuffing.
- Place a slice of rye bread in front of you and smear half of the cucumber mixture on the bread.
- Top with a second slice and divide into quarters.
- Repeat this for the rest of the cucumber mixture.
NOTES
1. Storage
- Refrigerator: Store the sandwiches in an airtight container or wrap them tightly in plastic. This way, you can keep them for up to 2 days. The structure will change.
- Freezer: When the Rye bread sandwiches are made, you can no longer freeze them.
Nutrition
Calories: 121kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 0.2mg | Iron: 1mg
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