Chef Ceaser

Grilled smoked salmon sandwiches

Grilled Smoked Salmon Sandwiches

All I can say is Yum Yom! Enjoy!

Grilled Smoked Salmon Sandwiches


3 oz. Kosher Cream Cheese, at room temperature
1 tbs. Sour Cream
2 tsp. fresh Dill, chopped
Zest of one Lemon
8 slices firm crusty Italian Bread
5 oz. thinly sliced Smoked Salmon (lox)
4 tbs. Unsalted Butter, at room temperature
Salt and freshly Ground Black Pepper to taste


In a small bowl, mix together the cream cheese, sour cream, dill, lemon zest, pepper, and salt.

Arrange 4 bread slices on a work surface. Spread each bread slice with 1 heaping tablespoon of the cheese mixture. Divide the salmon among the 4 bread slices, placing it on top of the cheese mixture. Top each with a slice of the remaining bread. Using half of the butter, spread the top side of each sandwich with butter.

Heat a griddle or a large sauté pan, over medium-high heat. Add as many sandwiches as will fit the pan without crowding, buttered side down, and cook until browned on the bottom, 2 to 3 minutes. While the sandwiches are cooking on the first side, spread the remaining butter over the top of the bread. Turn the sandwiches over. Cook until nicely brown on the second side, 2 to 3 minutes. Transfer to a cutting board.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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