Open Faced Salmon Sandwiches

Open Faced Salmon Sandwiches

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 4

Open Faced Salmon Sandwiches are served on pumpernickel bread.


  • 2 eggs, hard boiled, sliced
  • 1, 7 3/4 ounce can salmon
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 tablespoon lemon juice
  • 1, 10 ounce package frozen broccoli spears
  • 4 slices pumpernickel bread


  1. Drain salmon, reserving liquid. In 3 quart saucepan over medium heat, melt butter; stir in flour, salt and pepper until blended; cook 1 minute. Gradually stir in milk, lemon juice and reserved salmon liquid; cook, stirring constantly, until mixture is thickened.
  2. With knife, cut frozen broccoli crosswise in half. Add broccoli to mixture in saucepan; cook until fork-tender, stirring occasionally. Gently stir in salmon; heat through.
  3. To serve, cut each slice of bread diagonally in half; arrange on 4 plates; spoon salmon mixture over bread. Top each serving with egg slices.


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