Who doesn’t love a good sandwich? I think sandwiches sometimes get a bad rap, but they really are the perfect package. You can pack tons of stuff between two slices of bread. Just think of all the options. There is a special spot in my heart for warm sandwiches, I love toasted bread or any hot sandwich topping.
We’re bringing the love for sandwiches back, no more slices of white bread with sad lunch meat and processed cheese. We’re getting creative and you’re going to love it. These salmon sandwiches are seasoned with old bay and pan fried for a nice crust, with buttery toasted ciabatta buns and a homemade creamy dill sauce. We also threw on some spinach to be “healthy”, and pickles just because.
I typically don’t like a heavy bread on my sandwiches but the ciabatta buns soak up all the sauce on these sandwiches without getting soggy, just like they should. So take our word, you are going to want some thick bread. We have a salmon sandwich at the restaurant and I make about 20 a day, they are pretty good. Just think of how good they will be when you make them at home for yourself.
Start by mixing the old bay, salt and cayenne, sprinkle over the salmon fillets and set aside. Heat oil in a large saute pan over medium-high heat, once the oil is warm add your salmon fillets, and cook 5 minutes on each side, if your fillets are thick you may have to finish cooking them in the oven. Once the salmon is cooked set aside.
Toast your ciabatta buns in a toaster or, my favorite in a saute pan with a little oil or butter. Prepare the dill sauce, it’s super simple and made of pantry staples! Check out the recipe here, Creamy Dill Sauce. Grab your pickles and spinach and we are ready to assemble. You can add cheese to these of course it would only make them that much more amazing. We didn’t but we suggest you do!
Take a ciabatta bun, top with a pile of spinach, place the salmon on top, drizzle (we really mean pour) the dill sauce over the top, a couple pickle slices, a top bun and a pick of course to hold it all together. Repeat with the reaming ingredients and enjoy your reinvented sandwiches. By the way these make great party sliders, just sayin.
- 4, 6 oz skinless salmon fillets
- 2 tbsp salt
- 1 tsp cayenne
- 1 tbsp old bay
- 2 tbsp cooking oil
- 4 ciabatta buns, toasted
- 2 cups fresh spinach or arugula
- Dill pickle slices
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup buttermilk, or milk
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tsp apple cider vinegar
- 1 tsp Worcestershire
- 1 tsp garlic powder
- 1 tsp salt
- In a small bowl combine salt, cayenne and old bay together, sprinkle over salmon fillets. Heat oil in a saute pan over medium-high heat, place the salmon fillets in the pan, cook for 5 minutes on each side. Depending on the thickness of the fillets you may need to finish cooking in the oven.
- Toast your ciabatta buns in the toaster or in a pan with oil. While the salmon is cooking make the dill sauce, mix all the ingredients together until incorporated.
- Once the salmon is done take a toasted bun, place a hand full of spinach on the bun, place the salmon on top, spread dill sauce over the top and top with pickle slices.Use a toothpick to keep everything together and enjoy!