Smoked Salmon Club Sandwich
Smoked Salmon Club Sandwich takes around 10 minutes from beginning to end. This pescatarian recipe serves 1 and costs $5.48 per serving. One portion of this dish contains about 33g of protein, 11g of fat, and a total of 400 calories. A mixture of salt, smoked salmon, nonfat greek yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 9 people were impressed by this recipe. It is brought to you by Tori Avey. Overall, this recipe earns an excellent spoonacular score of 89%. Similar recipes include Smoked Salmon Club Sandwich, Smoked Salmon Club Sandwich, and Smoked Portobello Club Sandwich.
Servings: 1
Ingredients:
2-3 leaves butter lettuce, torn into 3-4 pieces
1 tsp minced fresh dill
1 tbsp cream cheese or Neufchatel cheese
2 tbsp lowfat or nonfat Greek yogurt
Dash of salt
4 oz smoked salmon
2-3 slices ripe red tomato
3 slices white bread
Equipment:
cutting board
bowl
toothpicks
Cooking instruction summary:
Toast the bread slices and lay them out on a cutting board.In a small bowl, use a fork to mix together the Greek yogurt, cream cheese, dill and salt till blended. Spread each piece of toast with a tablespoon of the cream cheese spread.On one piece of the toast, on top of the cream cheese spread, layer the torn lettuce and half of the smoked salmon.Place a second piece of toast on top of the salmon layer, spread side facing upward. Sprinkle the cream cheese spread with capers.Layer the rest of the smoked salmon on top of the capers, then top with the sliced tomatoes.Place the final piece of toast on top of the sandwich, spread side facing down, to create your smoked salmon club sandwich. You can serve it whole...Or slice an X into the top and through the sandwich to create four triangular quarter sandwiches. Use toothpicks to hold the quarters together. This is a fun presentation and easier to manage, especially if you want to serve the sandwiches as hors d'oeuvres or as part of a buffet. They also go great with soup... I like to make one sandwich, cut it into quarters, and split it with my husband alongside a bowl of tomato soup.Note: most Jewish movements consider fish pareve, which means there is no issue mixing fish with a dairy spread. For those who would prefer a non-dairy sub, use non-dairy cream cheese and substitute non-dairy sour cream for the Greek yogurt.
Step by step:
1. Toast the bread slices and lay them out on a cutting board.In a small bowl, use a fork to mix together the Greek yogurt, cream cheese, dill and salt till blended.
2. Spread each piece of toast with a tablespoon of the cream cheese spread.On one piece of the toast, on top of the cream cheese spread, layer the torn lettuce and half of the smoked salmon.
3. Place a second piece of toast on top of the salmon layer, spread side facing upward. Sprinkle the cream cheese spread with capers.Layer the rest of the smoked salmon on top of the capers, then top with the sliced tomatoes.
4. Place the final piece of toast on top of the sandwich, spread side facing down, to create your smoked salmon club sandwich. You can serve it whole...Or slice an X into the top and through the sandwich to create four triangular quarter sandwiches. Use toothpicks to hold the quarters together. This is a fun presentation and easier to manage, especially if you want to serve the sandwiches as hors d'oeuvres or as part of a buffet. They also go great with soup... I like to make one sandwich, cut it into quarters, and split it with my husband alongside a bowl of tomato soup.Note: most Jewish movements consider fish pareve, which means there is no issue mixing fish with a dairy spread. For those who would prefer a non-dairy sub, use non-dairy cream cheese and substitute non-dairy sour cream for the Greek yogurt.
Nutrition Information:
covered percent of daily need
