Summer Smoked Salmon Sandwiches

Sandwiches that look like pieces of art but are extremely fast an easy to make. A perfect meal for hot summer nights or Sunday brunch.
Course Breakfast, Brunch, Dinner
Servings 4 servings
Author Heather


  • For the Breads- Choose 4 servings from your favorites listed below or your favorite breads.
  • Everything Bagels
  • Cracked Wheat Sourdough Bread
  • Ezekiel Sesame Bread
  • Cheese Toppings/b]
  • 8 oz cream cheese or
  • 8 oz goat cheese
  • 1 lemon for lemon dill cream cheese*optional
  • 1 tsp dried dill for lemon dill cream cheese*optional
  • Other Toppings- Choose from your favorites or follow combinations from pictures above. Ingredients amounts may vary depending on popularity.
  • 4 oz lox or smoked salmon *preferably wild caught
  • 1-2 ripe avocados *peeled & sliced
  • 8 oz strawberries *sliced
  • 1/2 cup pomegranate seeds
  • 1 small eggplant
  • 1 bunch asparagus
  • sm. container fresh chives *chopped
  • 1 small 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


  1. If making Lemon Dill Cream Cheese- Let cream cheese soften for about 10 mins on counter. Place into small mixing bowl. Add dill, about 1 tsp lemon zest and about 1-2 tsp lemon juice. Mix well with either hand mixer or by hand with fork.
  2. If grilling eggplant & asparagus- Slice eggplant into about 1/4 in. steak slices. Lay on cookie sheet and lightly salt to remove extra water. Let sit for about 15 mins. With a paper towel absorb water. Turn slices over and repeat. Once eggplant slices have sweated, spray both sides with an olive oil spray and grill over med/high heat for 4-5 mins per side.
  3. For the asparagus, clean & cut off bottom tough portion. Lay spears on plate and either drizzle with olive oil or spray with olive oil spray. Lightly salt. Grill over med/high heat for approximately 5 mins, turning every min or so.
  4. For hardboiled eggs- Place eggs in small saucepan and cover with cold water one inch above eggs. Place over high heat and bring to a rolling boil uncovered. Cover and turn off heat. Let the eggs sit in the hot water for 6-15 mins. The longer the time, the firmer the egg. Once the time is met, drain and pour cold water over to stop the cooking process. This may need to be done a few times. On the final drain place in refrigerator until ready to peel.
  5. Prepare all other ingredients, toast breads to personal preference and assemble.