Smoked Salmon Sandwich
Servings: 12 sandwiches
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Ingredients
Smashed Avocado Cream Cheese
- 8 oz. Cream cheese whipped
- 2 pc. Large Haas avocado smashed
- 2 Tbsp. Nonpareil capers
- 1 Tbsp. Dill fresh and chopped
- 1 tsp. Salt
Pickled Radishes
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 1/2 tsp. Salt
- 1 bunch Radishes thinly sliced
Sandwich Build
- 1 Tribeca Oven Ciabatta Everything Loaf prepared
- 1 1/2 cups Smashed Avocado Cream Cheese
- 72 pcs. Picked radishes thinly sliced
- 3 cups Arugula
- 24 pcs. Smoked salmon thinly sliced
- garnish Dill fresh and chopped
Instructions
- Thaw the Tribeca Ciabatta Everything Loaf for 45-60 minutes and refresh in a 385℉ convection oven for 15-18 minutes. Once the loaf has rested for 30-45 minutes, trim the ends, and slice the loaf into 12 equal ~½” pieces, and set aside until ready to build sandwiches. Tip: The trimmed ends can be used to make croutons, or they can be used in the Everything Ribollita recipe.
- To make the smashed avocado cream cheese spread, combine the cream cheese, smashed avocado, capers, dill, and salt. Keep refrigerated until ready to use – retains green color, if stored properly for 2-3 days.
- To make the pickled radishes, bring the apple cider vinegar, water, sugar, and salt to a boil. Turn off the heat and pour the pickling liquid over the sliced radishes in a heat-safe bowl. Let cool and store extra in the refrigerator.
- To build the open-faced sandwich, take 1 slice of bread and spread about 2 tablespoons of the smashed avocado cream cheese on it. Top with 6 slices of the pickled radishes, about ¼ cup of the arugula, and finish with 2 slices of the smoked salmon. Garnish with chopped dill.