Creamy ricotta, flaky hot smoked salmon, ripe tomatoes, and a drizzle of chili crisp on crusty ciabatta. This Smoked Salmon Ricotta Sandwich with Chili Crisp is bagels and lox all grown up - and way more fun to eat.
I first heard about a version of this sandwich at Porchetta Shop in Charleston and immediately started scheming how to make it at home. My twist: adding chili crisp to cut through the richness of the ricotta and play off the brininess of the capers. That little bit of savory heat makes everything pop.
The best part of this fancy sandwich is that you can grab everything at Trader Joe's or Walmart. Hot smoked salmon, a tub of ricotta, a jar of chili crisp, and you're set for a brunch, lunch or dinner that has no business being this good.
Step by Step Instructions:
Split ciabatta and brush outside of roll with olive oil. Heat in a toaster oven or air fryer at 400 degrees until warmed through and lightly crispy, about 2-3 minutes.
I like to whip ricotta with a small whisk or fork to incorporate air and make it fluffy. Then spread generously on both cut sides of each warm roll. On the bottom half, layer tomato slices and season with salt and pepper.
Flake hot smoked salmon into chunks and pile onto the other side. Drizzle with chili crisp oil, then scatter capers and shaved red onion over the top.
Add a handful of arugula, drizzle with a little more chili crisp if you like, then close the sandwich with the ricotta-spread top. Slice and serve with lemon wedges for squeezing.
Smoked Salmon Ricotta Sandwich with Chili Crisp
- Total Time: 10 minutes
- Yield: 2 1x
Description
Based on a locally-famous sandwich in Charleston, South Carolina, my take on this hot smoked salmon sandwich is simple to create but adds huge flavor to a simple brunch spread.
Ingredients
- 2 ciabatta rolls (or focaccia squares)
- ½ cup whole milk ricotta
- 1 medium heirloom tomato, sliced
- 6 oz hot smoked salmon
- 4 teaspoons capers, drained (if capers in salt, rinse well)
- 3-4 thinly shaved slices of red onion
- 2-3 teaspoons chili crisp oil
- ¾ cup arugula, loosely packed
- Olive oil for brushing
- Coarse salt and black pepper
- Lemon wedges, for serving
Instructions
- Split ciabatta and brush outside of roll with olive oil. Heat in a toaster oven or air fryer at 400 degrees until warmed through and lightly crispy, about 2-3 minutes.
- I like to whip ricotta with a small whisk or fork to incorporate air and make it fluffy. Then spread generously on both cut sides of each warm roll. On the bottom halves, layer tomato slices and season with salt and pepper.
- Flake hot smoked salmon into chunks and pile onto the other side. Drizzle with chili crisp oil, then scatter capers and shaved red onion over the top.
- Add a handful of arugula, drizzle with a little more chili crisp if you like, then close the sandwich with the ricotta-spread tomato top.
- Slice and serve with lemon wedges for squeezing.
Notes
- Hot smoked vs. cold smoked: This recipe uses hot smoked salmon, which has a flaky, fully cooked texture. Cold smoked (lox-style) works too but has a silkier, more delicate feel.
- Make it spicier: Add extra chili crisp or a few drops directly on the ricotta before building.
- Skip the spice: Drizzle with quality olive oil instead of chili crisp for a more Mediterranean experience!
- Prep Time: 10
- Category: Easy Recipe
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 10.5 g
- Sodium: 818.3 mg
- Fat: 28.1 g
- Carbohydrates: 61.8 g
- Protein: 30.1 g
- Cholesterol: 59.5 mg
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