Doubledecker- and Single-Sandwiches

Xavier Baldwin
very easy
3 3
15 mins
15 mins


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


  1. 1

    For the salmon sandwiches stir cream cheese until smooth and season with pepper. Wash the dill, shake dry and pluck the flags.

  2. 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. 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. 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. 5

    Cut cress from the bed. Fold both into the cream.

  6. 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.

Nutrition Facts

270 kcal
18 g
15 g
14 g