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Smoked Salmon, Lettuce and Basil Sandwich |
| Ingredients (Serves 2) |
| 2 |
Whole wheat Oroweat sandwich thins |
| 6 |
Sliced smoked salmon |
| • |
Lettuce to taste |
| • |
Fresh basil to taste |
| • |
Extra virgin olive oil (EVOO) |
| • |
Sea salt or Spike Original Magic to taste |
| Preparation |
| • |
Toast both slices of whole wheat Oroweat sandwich thins. |
| • |
Drizzle EVOO on both slices of bread. |
| • |
Add basil leaves on top of one slice of bread. |
| • |
Add a layer of sliced smoked salmon, then one of lettuce and season with sea salt. |
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Repeat until you have three layers of smoked salmon and two of lettuce. |
| • |
Top with a layer or large leaf of fresh basil. |
| • |
Cover with the second slice of bread and enjoy. |
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Click on the images above to see larger pictures |
| Comments |
| • |
The EVOO may be seasoned. In the pictures above I used my home made fiery hot chili pepper flavored Extra virgin olive oil. |
| Wine and Beverage Pairing |
| • |
It pairs well with a bubbly Prosecco di Valdobbiadene, a fresh Vermentino, but also with the vegetable and spicy notes of an elegant red Monica di Sardegna DOC. |
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