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.
A few years ago I tried to make the most spectacular appetizers for a New Year's party, but since everyone took something with them, that was actually a bit of a waste. So now I go for simple and tasty.
Easy Peasy is the way to go
So, are having a party, or do you want to take an appetizer with you? These rye bread sandwiches are great for most occasions to serve (and eat) as a delicious snack.
They are simple to prepare, easy to carry and delicious to eat. I have filled these with cream cheese: salmon and cucumber cream cheese, but of course, you have endless possibilities.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
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
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
- 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
Mark Collette says
That looks terrific and I plan on making for New Years, but I think I will make it as a triple sandwich. Bottom like you made with the salmon spread and then the cucumber spread on top with a total of 3 pieces of bread for two fillings!
Andréa says
That sounds like a terrific idea!