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Beehive Buffet Sandwich

Love.Food's picture
  Rye bread loaf 1 Pound
  Cucumber cheese 2 Ounce
  Butter cress 2 Ounce

1 Slice top crust from a round 1-pound loaf rye bread, forming a lid; halve loaf, top to bottom. With cut side down, slice 1 half lengthwise into 10 thin slices; repeat with second half, keeping all slices in order for restacking.
2 Make cucumber-cheese sandwiches with half the sliced loaf, butter-cress sandwiches with other half.
3 Restack sandwiches to re-form loaf; top with cut-off crust; wrap in foil or plastic food wrap; chill several hours or overnight.
4 Before serving, remove crust lid and carefully cut each half into quarters to make thin wedge-shape sandwiches; cut a slit in lid.
5 Make a "bouquet" of carrot sticks, radishes, and parsley; insert in slit and place atop loaf.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1375 Calories from Fat 258

% Daily Value*

Total Fat 28 g42.4%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 51.2 mg17.1%

Sodium 3247.7 mg135.3%

Total Carbohydrates 229 g76.3%

Dietary Fiber 24 g96%

Sugars 12.9 g

Protein 53 g105.8%

Vitamin A 14.4% Vitamin C 1.1%

Calcium 20.9% Iron 44.4%

*Based on a 2000 Calorie diet

Beehive Buffet Sandwich Recipe