I recently bought a loaf of Jewish rye bread (the light kind with caraway seeds), something I used to eat a lot of when I was younger but for some reason hadn’t in years. And I became kind of obsessed with that bread, making toast oozing with butter for breakfast and cheese sandwiches for lunch. Too bad I don’t have any corned beef to go with the rye bread, I thought one afternoon, recalling an amazing sandwich I once had at the Carnegie Deli in New York City.
Then last week I picked up a package of smoked salmon, along with some cream cheese and capers, at the grocery store. I was considering buying some bagels to go with it all, but then my thoughts turned to that loaf of rye bread at home.
Why not do a mash-up of those two ubiquitous items found in Jewish delis: a bagel with lox and cream cheese, and a corned beef on rye?
Thus was born this sandwich. And yes, it was delicious.
Smoked Salmon Open-Faced Sandwich on Rye
Ingredients
Jewish rye bread
cream cheese
smoked salmon, crumbled
white or yellow onion, sliced thinly
capers
(I don’t specify amounts, because that will depend on your individual taste.)
Directions
Toast the bread. (As you can see, my bread was too wide and tall for my toaster.)
Spread on a good amount of cream cheese, then cover it with the salmon.
Lay the onion slices on the cream cheese, then sprinkle on the capers.
\
B’tayavon! (Bon áppetit.)
🌿 🐟 🌱
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Thank you for the Smoked Salmon Open-Faced Sandwich on Rye recipe and the idea of how to mix things up. Love it when you can blend two recipes into something just as yummy as each. I love rye bread, but don't have it often. I'm the only one that likes it and since my mom taught me not to waste anything, I'm "forced" to eat it all. :) Thanks to your recipe, I will sacrifice and buy me a loaf on the next grocery trip.
ReplyDelete2clowns at arkansas dot net
Ha--love those food "sacrifices," Kay! My dad loved to eat rye bread with butter when I was a kid, so I think I inherited the taste from him.
DeleteThis looks tasty. Love a good bagel with lox and Jewish rye is one of my favorites. Have learned a little trick to prevent those tricky capers from falling off, I put them on top the cream cheese then layer the salmon on top of them. I still get the pop of tart from the caper but don't have to chase them around!
ReplyDeleteSo true! And what's funny is that's the way I made the first sandwich--for that same reason. But then I realized it didn't photograph as well, so I made another one the next day, which I used for the photos.
DeleteYour sandwich looks delicious, Leslie, and I'm with you on the rye bread! When I was young, it didn't appeal, but these days I love the bold flavor.
ReplyDeleteYes, I do love that flavor! And I do love me a ham and cheese on rye. Too bad not many restaurants offer rye as a choice for their sandwich bread.
DeleteThe new book is terrific!
ReplyDeleteThis looks like a great mashup.
I have a similar problem with bread that is too long for the toaster. When it pops up I turn is around and toast the other end. Just watch because it toasts faster than the first end.
Thank you, Libby! And I have about 20 pp. left in "Vice and Virtue"--loving it!
DeleteI usually turn the bread around half-way through but forgot in this instance. When I needed a photo. Of course. :)
Yum, except I'd leave off the raw onions. I love all the rest!
ReplyDeleteIt'll still be good without the onions!
ReplyDelete