Doubledecker- and Single-Sandwiches

Name: Doubledecker- and Single-Sandwiches
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125 g Double cream cheese; 7-10 Tbsp Pepper; 3-4 Stem(s) Dill; 3 discs rectangular wholemeal bread (à approx. 60 g); 150 g smoked salmon in slices; 4 Eggs; 100 g Fresh cream; 1-2 TEASPOONS Worcester sauce; 7-10 Tbsp salt, pepper; 1 Beet Cress; 4 discs Wheat toast bread

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

125 g Double cream cheese
7-10 Tbsp Pepper
3-4 Stem(s) Dill
3 discs rectangular wholemeal bread (à approx. 60 g)
150 g smoked salmon in slices
4 Eggs
100 g Fresh cream
1-2 TEASPOONS Worcester sauce
7-10 Tbsp salt, pepper
1 Beet Cress
4 discs Wheat toast bread

Directions

1
For the salmon sandwiches stir cream cheese until smooth and season with pepper. Wash the dill, shake dry and pluck the flags.
2
Spread wholemeal bread with 3/4 of the cream cheese. Cover 1 slice with half salmon and sprinkle with half dill. Place 1 slice of bread on top with the cream cheese facing down. Spread with the rest of the cream cheese and spread the rest of the salmon and dill on top.
3
Place the last slice of bread with the cream cheese side down on top and press down lightly. Cut crosswise into 4 strips with a sharp knife.
4
For the cress and egg sandwiches, boil the eggs hard for about 9 minutes, rinse with cold water, peel and let them cool down. Mix crème fraiche and Worcester sauce. Season well with salt and pepper. Chop the eggs.
5
Cut cress from the bed. Fold both into the cream.
6
Bark off toast. Spread the egg salad over 2 slices of toast. Place 1 slice of toast on each and press down lightly. Halve the sandwiches diagonally.