The making of a smoked salmon Sandwich!

The Making of a Smoked Salmon Sandwich

When it comes to making a great sandwich, there is always a little strategy involved. The bread, the fillings, and the way everything is layered all matter, especially when you want every bite to taste fresh, balanced, and satisfying.

Fresh ingredients make all the difference. You want to taste the tomatoes, feel the crunch of the onions, and enjoy the lovely bite of lettuce the moment you take that first bite.

For this post, I chose a smoked salmon sandwich, one of my all-time favorite brunch items.

The Beginning of a great sandwich!

It all starts with the bread. You can choose any kind of bread or bagel you like, but I wanted something healthy, seedy, and whole wheaty. I chose a delicious loaf from the bakery department at Whole Foods called “Seeduction,” and yes, that is what they call it.

I found this bread to be light and tasty. You also want to choose something that looks beautiful and tastes amazing. I cut the bread a little over half an inch thick, then toasted it to give the sandwich a great crunch.

Fresh and local

Keep the ingredients simple, fresh and local.

Keeping you’re ingredients local is great support for your community.

The Next step!

Ahhhh, the whipped feta! Instead of cream cheese or crème fraîche, I chose to make whipped feta for a refreshing change. There is nothing wrong with cream cheese, of course, but I wanted to try something a little different.

The next step in building a cohesive sandwich is making sure all the parts fit together, so when you take a big bite, nothing falls out mid-bite.

Will share the link to my sandwich and my whipped feta at the bottom of the page.

The Veggie Section

So after spreading the wealth of the whipped feta on the base of the sandwich I was ready for the thinly sliced tomatoes.

Tomatoes are best when they are fresh and firm, not mushy. Mushy tomatoes do not slice well and do not taste as good. I placed thinly sliced tomatoes over the whipped feta, slightly overlapping each slice. Three slices of vine-ripened tomato fit perfectly on this bread.

Simplicity is sweet

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I sliced a red onion into thin ribbons and layered them over the tomatoes. Use as much or as little as you like. Red onions add a little extra zing, but you can use Vidalia or another sweet onion if you prefer to tone it down.

The Main Attraction

For the smoked salmon, look for packages with simple ingredients: salmon, salt, and natural smoke. The color should be a deep rosy, red, like wild sockeye. Avoid gray, dull edges, and choose salmon that looks plump and shiny. When in doubt, ask the person behind the fish counter.

I like to take at least three pieces of smoked salmon and gently drape them over the top of the sandwich. It adds a little height and makes the sandwich look beautiful.

Of course, what is a smoked salmon sandwich without capers? Add about one teaspoon over the smoked salmon. You do not need much because the whipped feta already brings plenty of saltiness.

Norwegian smoked salmon from Whole Foods

Top the sandwich with alfalfa sprouts. I find they give this sandwich great texture and crunch. There are so many varieties of alfalfa sprouts; in this case, I used regular green sprouts with beet sprouts. The beet sprouts add beautiful color and a slight sweetness.

To finish, I add a light spread of whipped feta to the top slice, then place the other toasted piece of bread to top the whole thing off. This is one of those brunch sandwiches I could make again because every bite has something I love: smoky salmon, creamy feta, crisp sprouts, juicy tomatoes, and that perfect crunch from the toasted bread. It feels fresh, colorful, and a little special, which is exactly why it has become one of my favorites.

Toasted Smoked Salmon Sandwich with whipped feta