Recipe Review: Lox SandwichesWednesday, April 24, 2013
One of the things I've been doing lately is being more mindful of how and where I'm spending my money. One thing that can really ad...
One of the things I've been doing lately is being more mindful of how and where I'm spending my money. One thing that can really add up is eating lunch out every day, especially in NYC. So I was looking for tasty, easy, quick recipes for lunch to bring to work every day, and this recipe is perfect! (It still counts as a recipe even though it's just a sandwich, right?)
The original recipe is to make and serve all 4 sandwiches at once, however I just made the cream cheese and left the leftovers in a small glass bowl, covered it with saran wrap/glad wrap/cling film (whatever you call it) and put it in the fridge.
4 oz 1/3-less fat Neufchatel cheese (or low fat cream cheese)
1/4 cup chopped fresh dill
2 tsps dried chives or 1 heaping tbsp chopped fresh chives
1/2 tsp sea salt
8 slices of bread (pumpernickel in the original recipe, but I used rye)
12 thin slices of smoked salmon
Mix the cream cheese, dill, chives, and salt together in a medium bowl until smooth. Spread 1 tbsp on each slice of bread. Lay 3 slices of lox on a slice of bread, cover with another to make a sandwich. Cut in half and serve (or stick one in a sandwich bag and take it to work)!
Overall the recipe was super easy - the hardest part was mixing the cheese, dill and chives until it was smooth, but once done, that was it! (Did you know how fresh and delicious dill smells just on its own? I'd never chopped dill before so it was pleasantly surprising! In fact, Lauren said they should make a perfume out of the scent of dill when I offered her a smell. She's pretty funny.) As a bonus, every morning after making the cream cheese it only took 5 minutes to assemble another sandwich. Done and done.
Original recipe from Candice Kumai's Pretty Delicious
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