Name: Open Faced Salmon Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ½ cup Mayonnaise ((Hellmann's® or Best Foods Organic Original Mayonnaise)); ¼ cup Cucumber (finely chopped); 3 tablespoons Red onion (finely chopped); 1 tablespoon Fresh herbs ((dill, tarragon or parsley, finely chopped)); 1 teaspoon Dijon mustard; 4 slices Pumpernickel bread (toasted); 1 cup Arugula (lightly packed); 4 slices Beefsteak tomato; 8 ounces Salmon fillet (broiled or poached, cut into 4 pieces)

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There’s something utterly delightful about a light lunch during the warm summer days, and Open Faced Salmon Sandwiches perfectly hit that craving for me. I remember sitting outside on my patio, soaking in the sun, when I first made these sandwiches for a small gathering. The aroma of fresh herbs and toasted pumpernickel bread filled the air, instantly making my guests feel welcome. It’s a true joy to create dishes that bring people together, and this recipe certainly does that. Each bite of these sandwiches offers a refreshing burst of flavor that keeps you coming back for more.

The beauty of Open Faced Salmon Sandwiches lies in their simplicity. With just a few quality ingredients, you can whip up a meal that feels gourmet without all the fuss. Whether it’s a weekend brunch or a quick weekday lunch, these sandwiches can be customized to suit any palate. I often find myself experimenting with various toppings and spreads, but the classic combination of salmon with fresh arugula and a zesty relish is truly perfection. Serve them with a side of crisp salad or some fresh fruit, and you have a meal that’s not only delicious but also elegant.

What I love most about these sandwiches is their versatility. You can easily adapt the toppings based on what you have on hand or what’s in season, making them a staple in my kitchen all summer long. Plus, they’re a fantastic option for gatherings, as everyone can build their own sandwich with their favorite ingredients. Trust me, once you try making Open Faced Salmon Sandwiches, they’ll quickly become a favorite at your table!

Recipe Snapshot

Total Time:
25 mins

Prep Time:
15 mins

Cook Time:
10 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
25 g

Diet:
Paleo, Gluten-Free

Fat:
20 g

Tools Used:
Chef’s Knife

FAQ

Absolutely! Canned salmon can be a convenient option if you’re short on time. Just make sure to drain it well and flake it before using it as a topping. It will still deliver that delicious flavor and save you some prep time. You might want to mix it with the dressing to ensure it’s nicely incorporated.

If pumpernickel isn’t your favorite, you can use any hearty bread like rye, whole grain, or even sourdough. Just ensure that whatever you choose can hold the toppings without becoming soggy. You want a bread that’s sturdy enough to support all the delicious layers of flavor!

Yes! You can easily adapt the Open Faced Salmon Sandwiches to be vegetarian by substituting the salmon with roasted vegetables or even grilled halloumi cheese. This will give you a hearty and flavorful sandwich without the fish. Just keep the creamy dressing and all the fresh toppings to maintain that delicious flavor profile!

Making the cucumber relish ahead of time is simple! Just combine Mayonnaise, Cucumber, Red onion, Fresh herbs, and Dijon mustard in a bowl and store it in the refrigerator. It’s a great way to save time when preparing for a gathering or a busy week. The relish can be made a day in advance, and it will stay fresh in the fridge!

Conclusion

In summary, Open Faced Salmon Sandwiches are a delightful and refreshing option for any lunch or light dinner. Their vibrant flavors and simple preparation make them a go-to choice when you want something quick yet satisfying. I encourage you to give this recipe a try; it’s sure to impress your family and friends while also being a treat for yourself. Enjoy the combination of fresh ingredients and the ease of assembling these sandwiches—they’re bound to become a staple in your kitchen!

Open Faced Salmon Sandwiches

Craving something fresh and vibrant? Open Faced Salmon Sandwiches are your answer! With creamy dressing, crisp vegetables, and perfectly broiled salmon, this dish is a must-try for your next lunch. Enjoy this easy weeknight dinner with friends or family!

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Prep Time 15

Cook Time 10

Total Time 25

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

Chef's Knife

Ingredients

½ cup Mayonnaise (Hellmann's® or Best Foods Organic Original Mayonnaise)
¼ cup Cucumber finely chopped
3 tablespoons Red onion finely chopped
1 tablespoon Fresh herbs (dill, tarragon or parsley, finely chopped)
1 teaspoon Dijon mustard
4 slices Pumpernickel bread toasted
1 cup Arugula lightly packed
4 slices Beefsteak tomato
8 ounces Salmon fillet broiled or poached, cut into 4 pieces

Instructions

Combine Mayonnaise, Cucumber, Red onion, Fresh herbs, and Dijon mustard in a small bowl.
Spread 1 tablespoon of the cucumber relish on each slice of Pumpernickel bread.
Evenly top each slice with Arugula, Beefsteak tomato, and Salmon fillet, then add the remaining relish.
Garnish with additional Fresh herbs if desired.

Notes

Storage: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: It's not recommended to freeze due to the texture of the salmon.
Pairing: Serve with a light salad or some fresh fruit for a complete meal.
Variations: Feel free to use different types of bread or add other toppings such as avocado or sprouts.
Make ahead: The cucumber relish can be made a day in advance to save time.