A Smoked Salmon Sandwich Recipe Perfect For Lunch
This is a New York classic, minus the bagel. All the great flavors that make this such a satisfying breakfast are still here—the richness of smoked salmon, the bite of onion and capers, the sweetness of tomato—but by ditching the oversize bagel in favor of whole wheat toast, you save about 200 calories and trade a ton of refined carbs for a boost of fiber. The end result is a smoked salmon sandwich you can feel good about eating every day of the week, and given that it takes about as much time to make as it does to pour a bowl of cereal, why not? A great classic New York lunchtime meal, and to be extra New Yorkie, have an everything bagel for breakfast, and do it all wearing a Mets hat just to round things out!
Nutrition: 280 calories, 10 g fat (3 g saturated), 460 mg sodium
Serves 4
You'll Need
1⁄4 cup whipped cream cheese
8 slices whole-wheat or 9-grain bread, toasted
2 Tbsp capers, rinsed and chopped
1⁄2 red onion, thinly sliced
2 cups mixed baby greens
1 large tomato, sliced
Salt and black pepper to taste
8 oz smoked salmon
How to Make It
- Spread 1 tablespoon of the cream cheese on each of four slices of toast.
- Top each with capers, onion, greens, and a slice or two of tomato.
- Lightly salt the tomato, then add as much pepper as you'd like (this sandwich cries out for a lot of it).
- Finish by draping a few slices of smoked salmon over the tomatoes and topping with the remaining slices of toasted bread.
Eat This Tip
Looking for a money-saving strategy? As much as we love smoked salmon—not just for its full-throttle flavor and silky texture, but also for its concentration of omega-3 fatty acids—it's not cheap. Granted, it takes only a few slices to make an excellent sandwich, but if you want a more affordable way to make this a part of your breakfast repertoire, try subbing in smoked turkey, ham, or even canned tuna. The nutritional info won't change much and it will still be twice as satisfying as any breakfast sandwich you can score from a drive-thru window.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
