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!
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.