Ciabatta Everything Smoked Salmon Sandwich

Smoked Salmon Sandwich

Course: Sandwiches
Product Category: Table Bread
Total Time: 35 minutes
Servings: 12 sandwiches
Print Recipe


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


  • 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.

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