Nigella's Hungarian Sandwich

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I appriciate the creation but it's not 'hungarian'. it's cream cheese and fruit,how can you go wrong? but 'hungarian'....not so much. I dont appriciate the name but the food itself held it's own. I'm just a little bitter about the name.'Hungarian' NO. szegyen

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This sandwich is exceptional -- and keeps well, unrefrigerated. Pumpernickle is a good substitute for black bread, in a pinch.

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So good and satisfies that sweet craving.!

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Nigella emphasized the use of RYE bread for this recipe. She also noted that, in the absence of a good seeded rye bread, a generous sprinkling of caraway seeds should be added to the sandwich. It's the use of the caraway seeds, in fact, that push the taste of this incredibe recipe over the top. The seeds lend an extremely unique and delicious taste and texture (and, I'm guessing, are what gave the sandwich its name! It's an ingenious culinary reminder of how delicious this under-used spice can be. Thank you, Nigella -- we love your show!

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Whoever entered the comment re: "Who needs a recipe for bread, cream cheese and jam." is RUDE. I thought this recipe was great. I had to improvise and use pumpernickel bread, regular cherry jam and light cream cheese (weight control, but this is delicious. Nigella Rocks!!

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This sandwich is fantastic for breakfast. I substituted sour cherry preserves for the black cherry, and just used one slice of bread instead of two. Scrumptious!

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I made this for a quick lunch, and while I used rye bread (I've never heard of black bread, and wasn't about to go searching for it, the flavor was pretty good. Don't use too much cherry jam, though. Use just a little.