Danish Open-Faced Shrimp & Egg Sandwich
Created by Linky on July 6, 2017
- Servings: 2
- Prep Time: 5m
- Cook Time: 0m
- Recipe #26427
Ingredients
- 2 ounces sliced rye bread (2 slices Danish dark rye bread, German Schwartzbrod is a good equivalent)
- 1 teaspoon butter
- Lettuce leaves (2 leaves)
- 2 large eggs (hard-boiled and sliced)
- 175 grams cooked shrimp (about 6 ounces - cooked shrimp, cleaned and chilled)
- Mayonnaise (from a tube for garnish)
- Tomato slices (2 slices, cut in half)
- 2 lemon wedges
- Chopped chives or dill for garnish
- Sea salt, to taste
How to Make
-
Step 1: Butter each slice of bread.
-
Step 2: Layer on in order: lettuce leaf, slices of eggs, half the shrimp, topped with a ribbon of mayonnaise.
-
Step 3: Tuck in the tomato slices on the sides of each sandwich, add lemon wedge to each.
-
Step 4: Sprinkle with chives or dill and sea salt, if desired.
Nutritional Facts
- Serving Size: 1 (400.2 g)
- Calories 340.9
- Total Fat - 10.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 393.1 mg
- Sodium - 1068.9 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 6.7 g
- Sugars - 6.9 g
- Protein - 32.2 g
- Calcium - 270.1 mg
- Iron - 3.9 mg
- Vitamin C - 118.4 mg
- Thiamin - 0.3 mg