Smoked Salmon Club Sandwich
A quick and elegant smoked salmon club made with a creamy dill spread, crisp lettuce and ripe tomato.
Equipment
- Toaster
- Small Bowl
- Fork
- Knife
- Cutting Board
- toothpicks (optional)
Ingredients
- 3 slices white bread
- 2 tablespoons low-fat or nonfat Greek yogurt
- 1 tablespoon cream cheese or Neufchâtel cheese
- 1 teaspoon minced fresh dill
- salt dash
- 4 ounces smoked salmon
- 2-3 leaves butter lettuce torn into 3–4 pieces
- 2-3 slices ripe red tomato
- 1 teaspoon capers optional
Instructions
- Toast the three slices of white bread until golden, then place them on a cutting board.
- In a small bowl, mash together the Greek yogurt, cream cheese, minced dill and a dash of salt with a fork until smooth and well combined.
- Spread about a tablespoon of the dill cream cheese mixture onto each piece of toast.
- On one prepared toast, layer the torn butter lettuce and half of the smoked salmon.
- Place a second piece of toast on top of the salmon with the spread side facing up, and sprinkle that spread with the capers if using.
- Top the capers with the remaining smoked salmon, then add the sliced tomato.
- Finish with the final slice of toast spread-side down to form the sandwich. Serve whole or cut into quarters and secure with toothpicks if desired.
Notes
- Toothpicks are optional for holding quarters together.
- Most Jewish movements consider fish pareve and mixing with dairy is acceptable.
- For a non-dairy alternative, use non-dairy cream cheese and non-dairy sour cream or yogurt.