Best Rye Bread Sandwiches With Tuna Pickle And Cream Cheese Recipes

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RYE BREAD SANDWICHES WITH TUNA, PICKLE AND CREAM CHEESE



Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese image

Make and share this Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese recipe from Food.com.

Provided by Latchy

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (425 g) can tuna in water
1 lemon, rind of, grated
1 lemon, juice of
2 finely chopped pickles
1/4 cup spreadable reduced-fat cream cheese
8 slices rye bread
1 small red onion, sliced
lettuce leaf, of your choice

Steps:

  • Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
  • Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
  • Cut in half to serve.

Nutrition Facts : Calories 352.6, Fat 8, SaturatedFat 2.9, Cholesterol 53, Sodium 1284.7, Carbohydrate 36.1, Fiber 4.4, Sugar 4.7, Protein 32.5

PARTY RYE SANDWICHES



Party Rye Sandwiches image

These are easy and delicious. The perfect finger food for showers, birthday parties or small impromtu gatherings.

Provided by Teresa Fadley

Categories     Lunch/Snacks

Time 50m

Yield 36 sandwiches

Number Of Ingredients 5

1 lb hot Italian sausage
1 lb ground beef
1 -2 drop Tabasco sauce (more if you prefer)
1 lb Velveeta cheese
1 package miniature party rye rounds

Steps:

  • Brown sausage and ground beef.
  • Chop in skillet till in fine pieces.
  • Drain.
  • Add tabasco and Velveeta cheese and mix until melted.
  • Spread on the small party rye bread.
  • Bake at 300 degrees until hot, usually 10-15 minutes.
  • These are easy to prepare in advance.
  • freeze then, when needed pop them into the oven for impromptu parties.

TUNA OMELET WITH CREAM CHEESE



Tuna Omelet With Cream Cheese image

Make and share this Tuna Omelet With Cream Cheese recipe from Food.com.

Provided by GinaS

Categories     Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 14

1/3 cup cooked tuna (canned works great)
mayonnaise, to taste
1/2 small onion, sliced and carmelized
1 -2 tablespoon cream cheese
2 large eggs
2 tablespoons cream or 2 tablespoons milk
butter, for cooking omelet
other cheese (grated) (optional)
black olives (sliced or chopped) (optional)
dill or other herbs (optional)
garlic powder (optional)
onion powder (optional)
salt (optional)
pepper (optional)

Steps:

  • Mix tuna with mayo as you would for a sandwich.
  • Beat eggs with milk in a small bowl.
  • Melt butter in omelet pan then add egg mixture.
  • Prepare omelet as usual, lifting the edges to allow liquid to run underneath for even cooking.
  • When eggs are set to desired preference, place tuna mixture, onions, cream cheese (in small blobs or thin slices) on one half of eggs.
  • Add options at this time, or save for garnish.
  • Fold omelet.
  • Cover and remove from heat and allow to stand until cheese is soft and filling is warm.
  • You may also warm tuna filling in microwave before adding it, or skip folding your omelet and place under broiler.
  • Garnish and serve.

Nutrition Facts : Calories 299.9, Fat 24.3, SaturatedFat 12.1, Cholesterol 472.2, Sodium 194.2, Carbohydrate 5.6, Fiber 0.5, Sugar 2.3, Protein 14.7

SWISS CHEESE RYE BREAD



Swiss Cheese Rye Bread image

A yeast-raised sourdough that includes rye flour and Swiss cheese, a favorite combination of mine. Prep time includes resting times.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 4h55m

Yield 1 1.5 lb loaf, 8 serving(s)

Number Of Ingredients 7

168 g sourdough starter (equal weights flour and water) or 3/4 cup sourdough starter (equal weights flour and water)
115 g room temp water or 1/2 cup water
7/8 cup rye flour or 15 tablespoons rye flour
150 g all-purpose flour or 1 cup all-purpose flour, plus 3 tablespoons
7 g salt or 1 teaspoon table salt
5 g instant yeast or 2 teaspoons instant yeast
140 g swiss cheese or 1 cup swiss cheese, diced

Steps:

  • Mix the ingredients except cheese,.
  • knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
  • Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container.
  • Cover container and place in fridge.
  • When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
  • spread cheese on top and roll into desired shape.
  • Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
  • 45 minutes or until doubled in volume.
  • bake for 12 min and rotate loaves, removing pan.
  • bake for 15 min more until 205 internally.
  • Cool on rack.

Nutrition Facts : Calories 186.9, Fat 5.3, SaturatedFat 3.2, Cholesterol 16.1, Sodium 374.1, Carbohydrate 26.4, Fiber 2.4, Sugar 0.4, Protein 8.5

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