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Open Faced Salmon Sandwiches Recipe

Open Faced Salmon Sandwiches Recipe

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A Texas-Style Chipotle Rubbed Salmon on whole grain bread topped with organic greens and avocado slices. Recipe from Tim Byres.


Ingredients for Texas-Style Chipotle Salmon Rub

Created from Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

  • 1/3 cup dark brown sugar, packed
  • 3 tablespoons dark-roasted coffee grounds, finely ground
  • 2 ½ tablespoons salt
  • 1 ½ tablespoons granulated dry garlic
  • 1 tablespoon paprika
  • 1 ½ teaspoons dried oregano leaves
  • 1/3 cup Tabasco brand chipotle pepper sauce

Ingredients for Open Faced Salmon Sandwiches

  • 8 oz Coho Salmon Fillet rubbed with Texas-Style Chipotle Rub
  • 3 tablespoons olive oil
  • 2 tablespoons mustard
  • 1 cup organic greens, washed
  • 4 slices whole grain bread
  • 1 red onion cut into four 1/2 inch slices
  • 1 avocado, pitted and sliced
  • Salt and freshly ground black pepper

Heat a cast iron skillet over high heat. Brush the salmon fillets with 2 tablespoons of olive oil. Place on the skillet until cooked through, about 2 minutes on each side. Lightly toast the bread if preferred over the skillet, about a minute on each side. To assemble the sandwiches, place greens on each slice of bread. Place generous chunks of salmon on lettuce and top with avocado, onion and mustard sauce. Sprinkle with a pinch of salt and freshly ground black pepper.


Texas-Style Chipotle Salmon Rub

Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add Tabasco chipotle sauce; stir until well mixed. Makes about 1 cup. Rub on 1 ½ pounds salmon steak. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.

Open Faced Salmon Sandwiches

Heat a cast iron skillet over high heat. Sprinkle with a pinch of salt and freshly ground black pepper.

    • 1 lemon
    • 3 oz cream cheese
    • 1 stalk celery, finely chopped
    • 1/2 carrot, finely shredded
    • 2 T capers, drained
    • 2 T chopped green onions
    • 2 t chopped fress dill
    • 4 slices whole grain bread
    • 4 oz sliced smoked salmon
    1. From lemon, grate 1 t peel and squeeze 1 T juice. In medium bowl, combine lemon peel, juice, cream cheese, celery, carrot, capers, onion and chopped dill. Stir to blend. Spread cream cheese mixture on 1 side of each slice of bread top with smoked salmon. Cute each sandwich into quarters garnish with dill sprigs.

    Salmon and Cream Cheese Tea Sandwiches

    Cream cheese and smoked salmon has traditionally been a favorite topping for bagels, but this combination can also make a wonderful filling for finger sandwiches. This recipe is a quick and easy addition to any afternoon tea party or light lunch and makes enough sandwiches for a crowd, when served with other offerings.

    These finger sandwiches use buttermilk white bread, but if you want to go a more traditional route, consider using pumpernickel you can also substitute whole wheat or even your favorite gluten-free bread. Dill has always been a complementary herb to salmon so feel free to swap it in for the parsley, and if you would like, use fresh herbs instead of dried. An alternative, attractive way to serve these sandwiches is open-faced, which also cuts down on the bread.

    Salmon is a good source of omega-3 fatty acids, which have several health benefits, and these little sandwiches can be a fun way of including the healthy fish in your diet. However, be aware that cold-smoked salmon is high in sodium.

    Open-Face Smoked Salmon and Egg Salad Sandwiches

    In picnic baskets and bags everywhere this Labor Day weekend, lunch meats will lie limply on soggy bread. Boring old mayonnaise will ooze from sandwiches. Peanut butter, though popular, will make for the same old-same old.

    The picnic-packing doldrums will do in more picnics than any army of ants could.

    But whether you tote them to the beach or the backyard, picnic sandwiches don’t need to be dull. We asked a few local chefs for ideas: Tara Thomas of Traxx in Los Angeles, Mako Antonishek of Le Colonial in West Hollywood and Sue Campoy and Kathy deKarr of Julienne in San Marino. What they made--and all pretty quickly--would do any picnic proud.

    “Sandwiches don’t have to be pedestrian food,” says Thomas, whose restaurant on the Union Station concourse serves several lunch sandwiches. “I’m a big fan of playing with food, taking classical combinations and tweaking them.”

    As an example, she crafted a simple, slightly sweet summer sandwich of thinly sliced prosciutto and sliced fresh figs. She set the meat and figs on a piece of toasted hazelnut bread that had been spread with mascarpone cheese. Served open face, the sandwich was beautiful.

    “With sandwiches, as with any dish, you’re looking for contrast, color and texture. And you want the flavors to play off of each other,” she says.

    Another sandwich she made from sliced heirloom tomatoes layered with slices of fresh mozzarella was an explosion of color.

    At Julienne, a popular San Marino spot for breakfast, lunch and take-out, owner Campoy and catering manager deKarr made an open-faced egg salad sandwich topped with smoked salmon.

    “The sweet onion and celery (of the egg salad) with the smokiness of the salmon is such a good combination,” Campoy says. “And some of those old world combinations can’t be beat. This is just a variation.”

    One popular lunch sandwich at Julienne is chicken salad with tarragon served on rosemary bread. “I never thought of tarragon with rosemary, but people come from all over for that sandwich,” Campoy says.

    A good way to boost an ordinary sandwich is to switch the spread. Use flavored mustards. Do something with chutneys or relishes. Campoy and deKarr made a simple grilled chicken sandwich come to life when served on focaccia with a fresh peach relish spiked with fennel and mint.

    “Just plan a slight change,” deKarr says. “You might do a salsa mayo rather than a plain mayo we do that with a steak sandwich, and it adds a little jalapeno.”

    And don’t overlook the bread, one of the most important components of a sandwich. To make her Vietnamese-style banh mi sandwiches, Antonishek sliced and toasted French bread purchased from a nearby bakery. One sandwich was made of pork pa^te, the other with sliced pork meatloaf, both from a Vietnamese market. The sandwiches were brightened with sliced jalapenos and a mixture of pickled carrot and daikon strips.

    The sturdy bread helps support the sandwich’s weighty ingredients, and toasting helps keep the sandwich from getting soggy, Antonishek says.

    For Thomas, flavored and artisanal breads are the only way to go. “They add a complexity,” she says. “And the artisanal breads will hold up better for a picnic because they’re more dense.”

    Some other ideas for sprucing up sandwiches:

    * Think salad and you might have a sandwich. “A lot of great salads make great sandwiches,” Thomas says. “People like chicken Caesar salads. Well, Caesar dressing is sort of glorified mayonnaise, the croutons are the bread. Romaine lettuce is lettuce and chicken is chicken. So put it on a sandwich.”

    * Fight the soggy problem by blotting tomatoes well with paper towels before adding them to sandwiches, deKarr says. And watch the amount of dressing, especially if you have a porous bread.

    * You can also wrap sandwiches in butcher paper or parchment paper, Antonishek suggests, then place them in a plastic bag. The paper helps absorb moisture.

    * On the other hand, a dry sandwich is just as bad as a soggy one. Use some kind of spread on the bread, whether it’s a bit of mayonnaise, a relish or some creamy cheese.

    * Don’t forget the salt. “No salt, no flavor,” Thomas says.

    * Don’t be afraid to try different things or make what you like. Antonishek, a big mayonnaise lover, once ordered a pastrami sandwich with mayonnaise from a big New York deli.

    “My Jewish friends were horrified,” she says with a smile. “But the deli made it. . . . I just love meat and mayo.”


    • In a medium bowl, gently mix (don’t mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/4 tsp. salt. In another medium bowl, mix the oil, coriander, and orange zest. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove. Divide the avocado mixture among the toasts. Pile the salmon strips on top. Garnish with the cilantro leaves and serve immediately so the toast stays crisp.

    Recipe Notes

    Add to List

    Ingredient Spotlight

    Open-Faced Salmon Sandwich


    • ▢ 3/8 cup (1/2 can) canned water packed salmon, drained
    • ▢ 2 teaspoons Dijon mustard
    • ▢ 2 tablespoons part skim ricotta cheese
    • ▢ 1 tablespoon chopped fresh dill leaves
    • ▢ Salt and pepper, to taste
    • ▢ 2 slices whole grain bread, toasted
    • ▢ 2 large lettuce leaves
    • ▢ 4 cherry tomatoes, halved


    Recipe Notes

    Did you make this recipe? Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

    *PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

    If you like this Open-Faced Skinny Salmon Sandwich, you might also like

    Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

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    Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

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    Scandinavian 'open' sandwich (smørbrød) recipe

    An open sandwich with an assortment of delicious Scandinavian toppings. If you like, grate a little fresh horseradish on top, and be generous with the dill! Signe recommends you use Norwegian salmon, a sustainably-sourced and delicious fish.

    Known in Scandinavia as smørbrød, smørrebrød or smörgås depending on which country you're in. You can of course completely customise the concept of the 'open sandwich' with hundreds of toppings of your choice.

    Prepare the pickled cucumber about an hour before making your sandwiches.


    • 8 slices smoked salmon
    • 4 toasted sourdough or rye bread
    • 2 avocados
    • 1 unwaxed lemon, zest and juice
    • 1 bunch of dill
    • 4 tbsp crème fraîche
    • 1 handful cucumber pickles, add to taste (ingredients listed separately)
    • 1 pinch black pepper, to taste
    • 8 slices smoked salmon
    • 4 toasted sourdough or rye bread
    • 2 avocados
    • 1 unwaxed lemon, zest and juice
    • 1 bunch of dill
    • 4 tbsp crème fraîche
    • 1 handful cucumber pickles, add to taste (ingredients listed separately)
    • 1 pinch black pepper, to taste
    • 8 slices smoked salmon
    • 4 toasted sourdough or rye bread
    • 2 avocados
    • 1 unwaxed lemon, zest and juice
    • 1 bunch of dill
    • 4 tbsp crème fraîche
    • 1 handful cucumber pickles, add to taste (ingredients listed separately)
    • 1 pinch black pepper, to taste
    • 150 ml white wine vinegar
    • 100 g fructose (fruit sugar)
    • 1 cucumber
    • 5.3 fl oz white wine vinegar
    • 3.5 oz fructose (fruit sugar)
    • 1 cucumber
    • 0.6 cup white wine vinegar
    • 3.5 oz fructose (fruit sugar)
    • 1 cucumber


    • Cuisine: Scandinavian
    • Recipe Type: Starter
    • Difficulty: Easy
    • Preparation Time: 30 mins
    • Cooking Time: 10 mins
    • Serves: 4


    1. First, make the pickled cucumber. Place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves.
    2. Allow to cool. Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution. Pickle for about 1 hour before serving. Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day.
    3. To make your smørbrød, slice open the avocado and cut segments to place on the sourdough or rye bread.
    4. Fold the Norwegian smoked salmon on top of the avocado and then scatter the dill, squeeze some lemon juice on top and garnish with crème fraîche.

    This recipe was devised by Signe Johansen for the Norwegian Seafood Council

    You might also like:


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    DIY smorrebrod (open sandwiches)

    Scandi-style snacking: DIY smorrebrod. Photo: William Meppem Difficulty Easy

    Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon – then add any extras you love such as smoked eel, canned sardines, dill pickles, salmon caviar, blue cheese, prawns, capers, jarlsberg cheese, watercress – and let your guests assemble their own open sandwiches.

    Recipe Summary

    • 7 large eggs
    • 1/4 cup mayonnaise, plus more for spreading
    • 2 teaspoons Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 4 slices sandwich bread
    • Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

    Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil cook, uncovered, 2 minutes. Cover pan, and remove from heat let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.

    Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper stir to combine.

    Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

    Notes about this recipe

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