Ingredients
4 slices of crusty whole-grain or sourdough bread
100 g (3.5 oz) smoked salmon
60 g (1/4 cup) cream cheese (or soft goat cheese for a tangy twist)
4 slices of Swiss or Gouda cheese
A handful of fresh arugula (rocket leaves)
1 tablespoon Dijon mustard (optional, for extra flavor)
1 tablespoon olive oil or softened butter (for toasting)
Salt and freshly cracked black pepper, to taste
Execution
Toast Your Bread to Perfection: Lightly brush your bread slices with olive oil or softened butter before toasting them in a skillet. The trick? Sprinkle a pinch of garlic powder or a tiny bit of grated Parmesan on the buttered side before toasting. This adds a subtle, savory depth to your bread that takes it to the next level.
Upgrade the Cream Cheese : Instead of plain cream cheese, mix it with a drizzle of olive oil, a pinch of salt, and a sprinkle of fresh dill or chives. This infused spread pairs beautifully with the smoked salmon and adds a herby kick to the sandwich.
Layer Like a Pro: Start with the cream cheese layer, spreading it evenly to every corner of the bread. Then, lay the smoked salmon in loose folds rather than flat slices—this creates little pockets of flavor and makes each bite feel indulgent. For an extra zing, squeeze a few drops of fresh lemon juice over the salmon.
Peppery Perfection: When adding the arugula, toss it lightly with a few drops of olive oil, a pinch of salt, and cracked black pepper before layering it onto the sandwich. This makes the greens more flavorful and less dry, enhancing every bite.
Warm it Up (Optional): If you’re feeling indulgent, press the sandwich gently in a hot skillet or panini press for 1-2 minutes. The cheese will soften slightly, the bread will get extra crispy, and the flavors will meld together like magic.
The Finishing Touch: Once assembled, sprinkle a touch of flaky sea salt and an extra grind of black pepper on top of the sandwich for a restaurant-worthy finish. Serve immediately with a wedge of lemon on the side for a fresh burst of flavor.
Additional tips
- For a truly gourmet touch, drizzle a little honey over the arugula before closing the sandwich. The hint of sweetness beautifully complements the smoky salmon and tangy cheese.
