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
Units
Scale
- 2 ciabatta rolls (or focaccia squares)
- 1/2 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
- 3/4 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