Kitchen notes · a little help before you start
Open Faced Veggie Sandwiches
Cool cucumber and juicy tomato make a fresh topping for dark rye spread with cream cheese. Sweet pea shoots add a delicate crunch between the bread and salad, giving each open sandwich a generous, crisp bite against the creamy base.
- Prep
- 5 min
- Total
- 5 min
- Original yield
- Serves 2
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Sandwiches
A few quick notes
1. Toss the salad first
Combine the chopped tomato and cucumber with oil, salt and pepper before assembling the open sandwiches.
2. Spread the base evenly
Spread cream cheese over each rye slice before layering the chopped sweet pea shoots on top.
3. Add salad last
Spoon the dressed tomato and cucumber over the pea shoots once the bread bases are ready.
Get to know the ingredients
Rye bread
Dark rye is the base for the cream cheese and fresh salad in these open sandwiches.
Tomatoes
Chop the cocktail tomatoes into small cubes before tossing them with cucumber, oil and seasoning.
Pea shoots
Chop the sweet pea shoots and layer them over the cream cheese before spooning on the tomato salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Open Faced Veggie Sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon over the salad
Divide the dressed salad over the prepared bread slices and serve once the toppings are arranged.
A little more help as you go
Season the vegetables
Toss salt and pepper directly through the tomato and cucumber with the oil so the salad is evenly seasoned.
Layer shoots under salad
Keep the shoots between the cream cheese and dressed vegetables, following the sandwich assembly order.
A few questions you might have
Is the bread toasted?
The directions spread cream cheese directly onto dark rye bread and add the toppings without a toasting step.
What dressing goes on the vegetables?
Toss the chopped tomatoes and cucumbers with olive oil, salt and pepper before assembling the sandwiches.
Where do the pea shoots go?
Layer the chopped shoots over the cream cheese and beneath the tomato and cucumber salad.
How much cream cheese goes on each slice?
The directions spread a tablespoon of cream cheese over each piece of rye bread before adding shoots.
How should the tomatoes be cut?
Chop them into small cubes, about one centimeter, before mixing with cucumber and the oil dressing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.