Open-Faced Smoked Salmon and Dill Sandwich

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A light and elegant open-faced sandwich featuring smoked salmon layered on rye bread with a fresh dill and cream cheese spread. This Mediterranean-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs rye bread slices, smoked salmon, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 rye bread slices
• 6 oz smoked salmon
• 4 tbsp cream cheese
• 2 tbsp, finely chopped fresh dill
• 1 tsp lemon juice
• 1 tbsp capers
• 1/4 small, thinly sliced red onion
• to taste black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 4 tbsp cream cheese, 2 tbsp finely chopped fresh dill, and 1 tsp lemon juice. Mix until smooth and well blended.
2. Step 2: Toast 4 slices of rye bread until golden and slightly crisp, approximately 3-4 minutes in a toaster.
3. Step 3: Spread 1 tbsp of the dill cream cheese mixture evenly over each toasted rye bread slice.
4. Step 4: Layer 1.5 oz smoked salmon on top of each slice, ensuring coverage.
5. Step 5: Garnish each sandwich with a few 1 tbsp capers and thinly sliced red onion (about 1/4 small onion divided among sandwiches).
6. Step 6: Finish with a light grind of black pepper to taste and serve immediately.