You’re going to want to brown-bag this Smoked Salmon sandwich every day.
This is a New York classic, plus 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. The end result is a smoked salmon sandwich you can feel good about eating every day of the week. 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 recipe, 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!
1/4 cup whipped cream cheese
8 slices whole-wheat bagel slices
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 Sandwich
- 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 bagel.