0.0 – 0 reviews • Sandwich
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
32 sandwiches |
Ingredients
- 1 8-ounce container whipped cream cheese
- 1 tablespoon minced fresh chives
- 1 tablespoon thinly sliced scallions
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper
- 3/4 cup mayonnaise, plus more if needed
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 6 hard-boiled large eggs, peeled and chopped
- 4 slices bacon, cooked and crumbled
- Kosher salt and freshly ground pepper
- 1 loaf white bread (about 16 slices)
- 1 6-ounce package thinly sliced smoked salmon
- 1/2 lemon
- 1 Persian cucumber, sliced into 16 rounds (about 1/4 inch thick)
Instructions
- Make the onion cream cheese: Stir together the cream cheese, chives, scallions and garlic powder in a small bowl. Season with salt and pepper.
- Make the egg-bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, hard-boiled eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- Assemble the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to make 4 sandwiches. Cut off the crusts and cut each sandwich into quarters. Place a cucumber round on top of each sandwich.
- Place 4 more bread slices on a cutting board and spread each with about 1/4 cup of the egg-bacon salad. Cover with a second slice of bread to make 4 sandwiches. Cut off the crusts and cut each sandwich into quarters. Arrange the sandwiches on a serving tray.
Nutrition Facts
| Serving Size |
1 of 32 servings |
| Calories |
139 |
| Total Fat |
10 g |
| Saturated Fat |
3 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
5 g |
| Cholesterol |
48 mg |
| Sodium |
204 mg |