Recipes

Open-faced rye sandwich with cream cheese, egg, and capers

Sandwich.

I have a thing going with sandwiches.

I could have them for breakfast, and for lunch, even for mid-afternoon snack.

What can I say. I am obsessed with them.

You, my friend, can experiment with different types of bread – traditional white, whole wheat, sourdough, rye, ezekiel bread … You know. I could go on listing. But you get the idea.

You can choose between so many combinations for filling. Different types of cheese (heat it, let it melt, yum). Raw and fresh tomatoes, crunchy cucumbers or nicely roasted veggies like peppers, onions. Endless combinations with dried and fresh herbs and spices.

You might want to toast your sandwich in the panini press, or grill it in a skillet or on a griddle, or bake it in the oven, or just eat it as it is. Fresh. Raw. Natural.

OR you can do what I did today. Omit the top slice of bread and make it an OPEN-faced sandwich.

Yah, open-faced sandwich. Simple concept:

  • One slice of bread.
  • Same filling.
  • Nothing revolutionary. But so good!

Let’s be real. The best part of every sandwich is the filling. That layer of tasty ingredients, raw veggies, ooey gooey cheeses, nicely smeared creamy dips on the bottom slice of the bread. Did you picture it? Yes, me too.

So you agree to omit the second slice of bread of the regular sandwich, don’t you?

Of course, that way there is more space for more filling for more delicious sandwich for me and for YOU.

With that being said, let me introduce you my selection for filling in today’s open-faced sandwich.

Starting with cream cheese. Smeared on top of the bread. The King of the filling. No, let it be the Queen. It gives the sandwich creaminess and moisture, like mayonnaise. In the same time it adds body and flavor, just like a slice of cheese would do. The best thing is that depending on how much you use, it's lower in calories. I told you, the Queen.

Open-faced rye sandwich with cream cheese, egg, and capers

That leads us to the next ingredient. The eggs. 2 hard boiled eggs. Shell removed. Sliced in disks. Layered on top of the cream cheese.

rye sandwich with cream cheese egg

Following with some beautiful red onion rings. Bits and Pieces. Here and There. You know, to make it more colorful.

rye sandwich with cream cheese egg red onion

And finally capers. To add a little note of saltiness and tangy flavor on the creamy cheesy egg-yolky texture.

You can skip the garnish if you want to. But adding something fresh, and green, and aromatic, with a slightly sweet little-bit-spicy anise flavor, like fennel fronds, is really, really good.

That’s it. Forks and knives, my friend. You’ve got it. An open-faced sandwich with cream cheese, egg, red onion and capers.

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Open-faced rye sandwich with cream cheese, egg, and capers

  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2

Description

This is an open-faced sandwich with rye bread, topped with cream cheese, egg, red onion and capers. Serve it for breakfast or lunch.

Ingredients

  • 2 slices rye bread
  • 2 Tbsp cream cheese
  • 2 eggs, hard boiled
  • 1 red onion, cut into rings
  • 1 Tbsp capers

Instructions

  1. Divide the cream cheese between the 2 slices rye bread, spreading it evenly.
  2. Arrange 
2 or 3 slices of egg on each sandwich, and top with the red onion rings.
  3. Finish with a touch of capers.
  4. Optionally, garnish with fresh herb like fennel fronds.

Nutrition

  • Calories140
  • Fat8.1g
  • Saturates3.6g
  • Protein7.4g
  • Carbs9.3g
  • Sugars3g
  • Salt265mg
  • Fibre1.7g