Smoked Salmon & Cream Cheese Breakfast Sandwich on Toasted Rye Bread

These ingredients taste delicious when served up on a classic toasted bagel, although I really enjoy this breakfast sandwich with slices of buttered rye bread that are toasted to golden-brown on both sides. The finely-sliced red onions, tomatoes, and shredded lettuce are optional, although I think they add a nice fresh element to the sandwich that makes the whole thing feel (almost) healthy.

For the chive cream cheese with minced capers and freshly-ground black pepper, feel free to use whatever mix of fresh herbs you like here.

The following recipe makes one breakfast sandwich.

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Smoked Salmon & Cream Cheese Breakfast Sandwich on Toasted Rye Bread

These ingredients taste delicious when served up on a classic toasted bagel, although I really enjoy this breakfast sandwich with slices of buttered rye bread that are toasted to golden-brown on both sides. The finely-sliced red onions, tomatoes, and shredded lettuce are optional, although I think they add a nice fresh element to the sandwich that makes the whole thing feel (almost) healthy.

For the chive cream cheese with minced capers and freshly-ground black pepper, feel free to use whatever mix of fresh herbs you like here.

The following recipe makes one breakfast sandwich.

Ingredients

• 3 Tbsp cream cheese (softened at room temperature)
• 4 fresh chives (sliced as finely as possible)
• 6 capers (drained and finely minced)
• A few grinds of black pepper
• 2 slices of rye sandwich bread
• 2 Tbsp butter (softened at room temperature)
• 2 oz smoked salmon
• 10 very thin slices of red onion (from less than ¼ of a small red onion)
• ½ Roma tomato (cut into very thin slices)
• A few grains of Kosher salt
• ¼ cup Romaine lettuce (about 1-2 leaves, sliced as finely as possible)

Instructions 

• In a small mixing bowl, combine the softened cream cheese, finely-sliced chives, minced capers, and some freshly-ground black pepper.
• Mix with a fork until the cream cheese spread is fully incorporated.
• Set the cream cheese mixture aside for later.
• Butter both sides of each slice of rye sandwich bread.
• Place a large sauté pan on the stove, and increase the heat to medium-high.
• Add the rye bread, and toast the bread to golden-brown on both sides.
• Once the rye bread is nice and crispy on both sides, remove the slices of bread from the heat, and begin to assemble your sandwich.
• Add the chive and caper cream cheese spread from earlier to the inside of each slice of bread.
• Add the finely-sliced smoked salmon on top of the cream cheese.
• Add the finely-sliced red onion, along with the sliced tomato and a few grains of Kosher salt.
• Add the shredded lettuce, and close the sandwich.
• Cut the sandwich in half, diagonally, before serving.

Notes

For recipes like this that call for finely-sliced red onions, try rinsing the sliced onions under some cold water before draining and serving. This will help rinse off some of raw onion flavor and leave you with sweeter and fresher-tasting onions.