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This colorful and fresh lunchtime treat is easy to make and will keep you full through the day.
Cook time: 10 minutes
4 slices dense European-style rye bread (cut in half if it’s too thick)
1/3 cup plain greek yogurt
1 tablespoon dijon mustard
4-6 leaves of lettuce
1/2 cucumber, thinly sliced
2 hard boiled eggs, sliced
1/4 red onion, thinly sliced
2 cans (125g) can Pacific Crown Sardines in Vegetable Oil , flaked
Lemons, for serving
Mix together the greek yogurt and dijon mustard; spread on the bread slices.
Top with lettuce, cucumbers, hard boiled eggs, and red onion.
Top the sandwiches with the flaked sardines, then garnish with dill and squeeze lemon over the top.
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