I can not tell you how delicious and tasty this elegant yet simple sandwich is.
My daughter went to LA and had this sandwich. She fell in love with the taste, and sent me the picture.
As soon as I received it I in turn wanted to recreate the sandwich, with a special twist of course. When she got back home I went to work in the kitchen to try to get the Mascarpone spread right with the exact taste.
After a few additions to the cheese I got it as close as the taste she had (probably even better if I may add) 🙂
Open face smoked salmon and Mascarpone sandwich
Ciabatta bread sliced thick
8 oz of smoked Salmon
4 oz of Mascarpone cheese
1 big lemon to use for zest and juice plus a few thin slices for the sandwich
1 tbsp of milk
4 oz of butter at room temperature
1 tbsp zest
1 tsp of lemon juice
1/4 tsp of salt
6 mint leaves cut small you can add a leaf or two extra if you like you spread a little more minty ( if the leave are large then about 5 of them)
2 c of spring leaves salad mixture
2 tbsp of capers or 2 1/2 tbsp
2 ripe Avocados sliced lengthwise
Put the Mascarpone cheese with lemon zest, lemon juice,salt, butter,and 1 tbsp of milk into an electric mix and let the mixer run for at least 5 minutes until it becomes a thick spread. Take it out and add the mint leaves. The mint leaves gave it a very refreshing taste.
Arrange mixed greens on a plate, then start building the sandwich on top of the greens in the following order.
- A slice of thick bread
- Mascarpone spread
- Lemon slices and capers
- Smoked Salmon
- Another layer of mascarpone
- Another layer of smoked Salmon
- More capers
- Avocado slices
If you like to add a splash of lemons on the avocados it is optional, also a drizzle of balsamic vinegar on the greens before laying the bread on it.
Being a chef is really fun especially when you can create and make your own recipes. You can use this as an open face sandwich, or on small square wheat bread bites for appetizers. Either or it is worth trying. Enjoy it with a glass of French white Chablis. Cheers.