Cockle, Celery and Tomato Open Sandwiches

Enough topping to serve 2

  • 1 x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
  • 1 stick celery, finely sliced
  • 5 sundried tomatoes, chopped
  • 4 slices dark rye bread
  • Garlic & herb cream cheese
  • Mixed salad leaves
  • Cress



Mix the drained cockles together with the celery and sundried tomatoes.

Toast the rye bread and spread generously with the cream cheese.

Add a few salad leaves to each slice of rye bread and then spoon the cockle mixture over.

Garnish with cress tips and serve.

Tip: mini versions of these make perfect canapés.

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