Go Back
+ servings
Lox Bagel with heirloom tomato slices, capers and arugula.
Print

Smoked Salmon Sandwiches

Sandwiches that look like pieces of art but are extremely fast and easy to make. A perfect meal for hot summer nights or Sunday brunch.
Course Breakfast, Brunch, Dinner
Cuisine American
Keyword Lox Bagel, Smoked Salmon Sanwiches
Prep Time 10 minutes
Servings 4 servings
Calories 298kcal
Author Heather

Ingredients

Bread- choose 4 servings from your favorite listed below

  • Everything Bagels
  • Cracked Wheat Sourdough Bread *See Note #1 below
  • Ezekiel Sesame Bread

Cheese Toppings

  • 8 oz cream cheese or *or favorite flavored cream cheese, See Note #2 below

Smoked Salmon

  • 4 oz lox or smoked salmon *See Note #3 below

Additional Toppings- choose from your favorites listed below

  • 1-2 ripe avocados *peeled & sliced
  • 8 oz strawberries *sliced *sliced
  • 1/2 cup pomegranate seeds
  • 1 small eggplant *See Note # 4 below
  • 1 bunch asparagus *See Note 5 Below
  • sm container fresh chives *chopped
  • 1 sm english cucumber *cut into coins
  • 1-2 cups arugula
  • 1-2 heirloom tomatoes *sliced
  • 1 sm red onion *thinly sliced
  • 1 cup favorite sprouts or micro greens
  • 1/4- 1/2 cup capers *drained
  • 2-4 over easy eggs or
  • 2-4 hard boiled eggs
  • fresh squeezed lemon juice

Instructions

  • Toast bread or bagel.
  • Spread bagel or bread with cream cheese and layer on smoked salmon.
  • Top the bagel half or bread slice with favorite toppings from above.

Notes

*Please use as many organic ingredients as possible. 
Recipe Notes
Note #1- Plain bagels, sourdough bread slices and sourdough baguettes are all fun options. Additionally, a soft sliced bread would be needed for tea sandwiches. 
Note #2- Approximately 2 ounces of plain or flavored cream cheese will be needed per person. Goat cheese (chèvre) may also be substituted. 
Note #3- Approximately 1 oz of smoked salmon or lox will be needed for each serving. 
Note #4- Slice eggplant into about 1/4 inch steak slices. Lay on cookie sheet and lightly salt to remove extra water. Let sit for about 15 mins. Dab with a paper towel to absorb water. Turn slices over and repeat. Spray both sides of slices with a cooking spray and grill over med/high heat for 4-5 mins per side.
Note #5- For the asparagus, cut off tough bottom portion. Lay spears on plate and drizzle with oil. Lightly salt. Grill over med/high heat for approximately 5 mins, turning every min or so.
 

Nutrition

Calories: 298kcal | Carbohydrates: 10g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 1347mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1366IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg