Tired of having the same boring deli sandwich? This is a great recipe to try when serving sandwiches for a meal.
12 oz smoked salmon
12 butter lettuce leaves
6 thick cut bacon slices
4 oz Kite Hill chive cream cheese
1/3 cup Hellman’s Vegan Mayo
2 tablespoons capers
2 teaspoons dill
1/2 teaspoon Italian seasoning
1/4 teaspoon fresh ground black pepper
1/2 tablespoon garlic oil
1 teaspoons garlic powder
1/2 teaspoon fresh lemon juice
1 7oz Schar ciabatta bun package
Mix together the cream cheese, mayo, capers, dill, Italian seasoning, black pepper, garlic oil, garlic powder and lemon juice. Cover and refrigerate. It is best to refrigerate for two hours.
Cut your bacon slices in half. Fry bacon on medium-high until you reach your desired crispness. Once the bacon is done pat off excess grease and set aside. Do not drain your bacon grease from the pan.
Cut the ciabatta buns in half. Place the buns face down in the bacon greased pan. Toast on medium-high until golden brown.
Next you will take the caper spread and evenly distribute it on all the toasted buns.
To build your sandwich layer on three halves bacon slices, 3 oz of smoked salmon and 3 butter lettuce leaves on one half of the buns. Add second half of bun to complete the sandwich.