Rye bread sandwiches with curd cheese and cucumber

Name: Rye bread sandwiches with curd cheese and cucumber
Total time: 5 min
Yield: 1 serving
Cuisine: Lithuanian
Ingredients: 70 g rye bread (2 slices); 100 g low-fat curd cheese (tvarog); 20 g sour cream 20%; 100 g cucumber

A Lithuanian morning: rye bread, curd cheese, dill. Simple and filling.

⏱ 5 min · serves 1 · Lithuanian home cooking · Not spicy at all

325kcal

25 gprotein

41 gcarbs

7 gfat

5 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Gluten and Milk · may contain traces of sesame and soya (check the labels)

Ingredients (serves 1)

Rye bread (2 slices)70 g
Low-fat curd cheese (tvarog)100 g
Sour cream 20%20 g
Cucumber100 g

Also: Dill, spring onions, salt

Method

Mix the curd cheese (tvarog) with sour cream, dill and salt.
Spread it on the bread and top with cucumber slices.

Tips

The curd cheese spread keeps for 2 days in the fridge – make enough for a few days.
Dill, spring onions and a pinch of salt – and no need for mayonnaise at all.
Want it hotter? Grate in some radishes or add a teaspoon of horseradish – it'll have character.
Want it lighter? Swap the sour cream for natural yoghurt.

How much should you actually eat?

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Find this recipe in

Breakfast Snacks Lithuanian classics Cheap recipes Quick recipes Curd cheese Vegetarian Low calorie

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.