Smoked Salmon and Pumpernickel Club

Smoked salmon, marinated cucumber and red onion with spring mix and creamy fresh dill sauce

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hrs 10 min
Cook Time: 5 min

RECIPE
REVIEWS (1)

Servings:

Yield: 4 Portions

Ingredients:

12 slices pumpernickel bread
1 cup cucumbers, peeled and sliced 1/8 inch
¼ cup red onions, sliced 1/8 inch
2½ teaspoons minced garlic
2 tablespoons scallions, sliced 1/8 inch
1/8 teaspoon salt
2 tablespoons olive oil
2¾ teaspoons red wine vinegar
¼ cup fat free sour cream
1 tablespoon chopped dill weed
6 ounces smoked salmon fillet, sliced thin
¼ cup spring mix

Allergens:

Fish, Gluten, Milk, Wheat

Nutritional Information

Directions:

Combine sliced cucumbers, sliced red onions, minced garlic, sliced green onions, salt, oil and wine vinegar. Mix until well blended. Keep in refrigerator for at least 4 hours to marinate.
In a bowl, combine sour cream and dill. Mix until well blended. Keep refrigerated until ready to use.
For each sandwich, toast 3 slices of bread. Lay bread on flat surface.
Evenly place about 1½ ounces smoked salmon on bottom slice of toast.
Place middle slice of toast on top of salmon.
Place 1/3 cup marinated cucumber salad on middle layer of toast.
Top cucumber salad with ½ ounce spring mix.
Spread 1 tablespoon sour cream and dill mixture on crown of toast.
Close sandwich with top slice of toast.
Place 4 toothpicks into the sandwich, 1 in each quarter of the sandwich.
Cut sandwich in half diagonally and in half again to create 4 equal quarters.

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