Crunchy, buttery bread, gooey melted cheese. You get that nice smokiness from the salmon, then tomato and dill add some nice freshness. A balance of flavors and textures that are sure to satisfy! Yuuummy!!!
You will love this twist on a smoked salmon sandwich we Russians/Ukrainians all know and love. The original one is an open faced appetizer sandwich. You will find it at every Slavic gathering. Weather it’s a holiday, birthday party, or even a wedding. I am not sure who the original creator of that sandwich is, but we salute you!
Servings: 6 sandwiches
Prep Time: 10 minutes
Cook Time: 10-30 minutes
Ingredients
4 oz pack of thinly sliced smoked salmon
12 slices of bread ( I used whole wheat)
1 cup of shredded Colby and Monterey Jack cheese
¼ cup of cream cheese
6 teaspoons of dill (1 teaspoon per sandwich)
Dash of garlic powder (per each sandwich)
2 tablespoons of butter
Here we go:
1.You will need two slices of bread for each sandwich. Spread a thin layer of cream cheese on your bread, (both slices) then sprinkle 1 teaspoon of dill on one slice and a little bit of garlic powder on the other.
2. Next, place one layer of smoked salmon and thinly sliced tomato on one slice of bread, and about 3 tablespoons of shredded cheese on the other one, then put the two sides together.
4. In a large skillet melt about 1/4 teaspoon of butter per sandwich on medium high heat and place the sandwich in the skillet, then turn the heat down to about medium low.
You can make multiple sandwiches in a large skillet, or use two skillets on separate burners.
5. After about 5-7 minutes remove the sandwich from the skillet, add a little more butter, then cook the other side . You might need to adjust the heat to get that nice golden brown color. When the cheese inside is melted, and the color looks perfect, remove the sandwich from the skillet and serve.
This is perfection! Look at that yummy cheese oozing out!
You can enjoy these sandwiches for breakfast, lunch or dinner. No judgement here. You can also turn them into appetizers by cutting them into smaller pieces, and serve them at your next gathering. They are sure to be a hit! Enjoy!
- 4 oz pack of thinly sliced smoked salmon
- 12 slices of bread ( I used whole wheat)
- 1 cup of shredded Colby and Monterey Jack cheese
- ¼ cup of cream cheese
- 6 teaspoons of dill (1 teaspoon per sandwich)
- Dash of garlic powder (per each sandwich)
- 2 tablespoons of butter
- You will need two slices of bread for each sandwich. Spread a thin layer of cream cheese on your bread, (both slices) then sprinkle 1 teaspoon of dill on one slice and a little bit of garlic powder on the other.
- Next, place one layer of smoked salmon and thinly sliced tomato on one slice of bread, and about 3 tablespoons of shredded cheese on the other one, then put the two sides together.
- In a large skillet melt about 1/4 teaspoon of butter per sandwich on medium high heat and place the sandwich in the skillet, then turn the heat down to about medium low. You can make multiple sandwiches in a large skillet, or use two skillets on separate burners.
- After about 5-7 minutes remove the sandwich from the skillet, add a little more butter, then cook the other side . You might need to adjust the heat to get that nice golden brown color. When the cheese inside is melted, and the color looks perfect, remove the sandwich from the skillet and serve. Enjoy!
