This is probably Alexandra Hall’s Salmon Sandwich, actually, since in the video we got the idea from, I’m pretty sure Eddie said his wife made the sandwiches for him. And I can’t find the video now to see whether what we’re making is anything like what Eddie was so enthusiastic about, but either way, it’s a damn good sandwich.
Toast one slice of rye bread. I’m using Oroweat Jewish rye right now, but probably anything would be good. Definitely look for something with either dill or caraway, though.
Cut the slice of bread in half to make two very thin slices of bread, each toasted on one side. Basically, go halfway to making Melba toast. We’re not cutting the crust off, but you can see Jacques Pépin demonstrate here: https://www.facebook.com/watch/?v=1688198741345173
On the un-toasted side of one slice, spread 1/2 ounce of lowfat cream cheese. Slice a dill pickle (I like Nalley garlic dill pickles, whole, so I can slice them more thinly than their sandwich-sliced version is) into long, thin slices (not rounds) and add a layer of sliced pickle on top of the cream cheese. Put 1 ounce of smoked salmon on top, and cover with the other half of the toasted bread. Lox might also work; I haven’t tried that. Smoked salmon definitely does.
If you’re feeling fancy, you could cut the crusts off these, cut them into triangles, and serve them at a garden party. You might have to add another layer of cream cheese to make it hold together.
These are delicious, and way more satisfying than you might expect for something so small.