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.
Mama Lil’s hot pickled goathorn peppers (mildly spicy will do if you can’t find hot)
This sandwich really requires a good flavorful bread. Grand Central’s seeded baguette and Essential Baking Company’s Parisian baguette are both good.
Cut the bread like Subway used to do, with a V-shaped chunk taken out of the top. This helps keep the avocado in while you’re eating it. If you’re careful, you can cut from the base of the V out towards the sides, turning the top of the bread into a kind of hinged filling-keeping system. (Be vigilant anyway; those avocados are slippery.) Sprinkle one half of the bread with balsamic vinegar. You let it pour out, didn’t you? Well, try to get some of the runoff onto the other sandwich you’re making. You want a fair amount, but not sopping.
On the other half of the bread, sprinkle some of the oil from the pickled peppers. Layer the other components onto the bread. I think the avocado stays in place best if it’s directly next to the bread and not in contact with the cheese, but it may just be a lost cause. You’ll need to adjust the amounts of each ingredient to taste—I like more onion than Cam does, for example, and I think Cam could do without the cheese entirely while I think it’s a necessary component.
Whole Foods’ house brand balsamic vinegar is surprisingly good, incidentally.
The original recipe calls for mayonnaise, but it doesn’t need it at all. You can get about three sandwiches out of one baguette, but I recommend just cutting it in half and making two.