“I recently came up with this as part of trying to find dishes that had big taste in smaller portions. I live in AK and have a large amount of high grade smoked salmon products right here at my front door. I love smoked salmon but wanted to incorporate into more than chowder or over green salad. This is my spin on the usual Patty Melt.”
READY IN:
10mins
SERVES:
1
YIELD:
1 sandwich
UNITS:
US

Ingredients Nutrition

  • 2 slices jewish rye bread
  • 1 -2 slice swiss cheese
  • 1 slice onion (yellow,vidalia,red)
  • 14-12 cup smoked salmon, flaked. i use alaska sausage co.smoked salmon but you can use whatever is available to you
  • 1 -2 tablespoon butter, softended or 1 -2 tablespoon margarine

Directions

  1. Heat skillet or griddle to med-high heat.
  2. Spread butter on one side of each slice of bread.
  3. Lay one slice of bread butter side down in the heated skillet/griddle.
  4. Quickly assemble the flaked salmon onto the bread, lay swiss cheese on top of that (this will help hold the salmon together once melted), then the onion, and finally place the other slice of bread of top butter side up.
  5. Once the bread has begun to brown nicely and crisp underneath flip to brown and crisp the other side.

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