Smoked Salmon Sandwich
I am a sandwich queen. Whereas some folks pick up habits in the street, I inherited this trait honestly, directly from my Father. Whatever Mom made for dinner, meatloaf or baked chicken invariably it would end up between two pieces of pillowy pumpernickel or corn rye bread from a venerable Jewish institution, Grossman’s Bakery, RIP. My Smoked Salmon Sandwich would have be terrific paired with homemade bread like this amazing pan sabao.
My paternal grandmother Nana made all types of savory and sweet baked goods, Beer and Monkey Bread, Parker House Rolls, Lemon Glazed Pound Cakes and Pineapple Coconut Cake, so perhaps that’s why Dad loved bread. He was weaned on the pureness.
I don’t consider myself a baker nor a barbecuer, I am going to start dabbling a bit more into both arenas soon, so use the best of both you can find and make yourself a nice sandwich today. Here’s how:
Smoked Salmon Sandwich
- Bread (I usually just use 1 piece, now)
- Wild Caught Smoked Salmon
- Homemade Hummus (made from my leftover Navy Beans)
- Curtido or Kimchi or some other pickled vegetables
- Organic Green Leaf Lettuce or Spinach
- Organic Red Onions
Place everything on the bread and you’re done!
