Description
Open faced Polish sandwiches layered with butter, ham, eggs, and crisp fresh vegetables on rustic bread. Simple, colorful, and perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
- 6 slices rustic bread, thick cut
- 4 tablespoons butter, softened
- 6 slices thinly sliced ham (about 150 grams)
- 3 large eggs
- 1 medium cucumber, thinly sliced
- 4 to 5 radishes, thinly sliced
- 1 medium tomato, sliced
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 9 to 10 minutes. Cool under cold water, peel, and slice.
- Thinly slice the cucumber, radishes, tomato, and eggs. Chop the fresh dill.
- Lay the bread slices on a clean surface or large board.
- Spread softened butter evenly over each slice of bread.
- Layer ham on some slices and sliced eggs on others. Add cucumber, radishes, and tomato in decorative layers.
- Sprinkle with salt and freshly ground black pepper.
- Finish with chopped fresh dill and serve immediately.
Notes
- Slice vegetables just before assembling to keep them crisp.
- Pat tomato slices dry to prevent soggy bread.
- For variety, substitute ham with turkey or smoked salmon.
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 115mg