Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Scandinavian open-faced sandwich featuring smoked salmon, creamy herbed cream cheese, and crisp cucumber slices on rye bread. This Mediterranean-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs Rye bread slices, Cream cheese, Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 6 oz softened cream cheese with 2 tbsp chopped fresh dill and 1 tsp grated lemon zest until smooth and well combined.
  2. Step 2: Toast 4 slices rye bread until lightly crisp but still soft inside, about 2-3 minutes.
  3. Step 3: Spread a generous layer of the herbed cream cheese mixture evenly over each slice of toasted rye.
  4. Step 4: Arrange 2 oz thinly sliced smoked salmon on top of each bread slice, followed by thin slices from 1 medium cucumber evenly distributed.
  5. Step 5: Scatter 2 tbsp drained capers over the sandwiches and drizzle 1 tbsp lemon juice evenly. Finish with a sprinkle of 1/4 tsp freshly ground black pepper.
  6. Step 6: Serve immediately as a fresh, flavorful open-faced sandwich.

Frequently asked questions

How long does Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Salmon Open-Faced Sandwich with Cream Cheese and Cucumber?

Mediterranean sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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