Smoked Salmon EVOO Potato Chip Sandwich
Smiles in crunchy, smoked-salmon, chippy sandwich perfection!
Inspired by Court Street Sandwich
1 Baguette, ciabatta (or your favorite sandwich bread)
Cold-smoked salmon (lox style)
Horseradish mayo (mix mayo with prepared horseradish to taste, or use a store-bought horseradish sauce)
Pickled red onions (quick-pickled or store-bought)
Capers (drained)
Fresh lemon (zest + a tiny squeeze of juice)
Fresh dill or chives
Instructions
Active Time: 10 Minutes
Full Time: 10 Minutes
Slice the bread lengthwise—it's delicate, do so gently.
Slather both sides with horseradish mayo.
Layer on cold-smoked salmon generously.
Sprinkle capers and lay down pickled onions.
Add a mound of The Chips right before closing—they'll give that essential crunch.
Zest a bit of lemon over the salmon, and a quick sneeze of juice (just a few drops to avoid sogginess).
Avoid a few sprigs of dill or snipped chives to top it all off.
Close it up and serve immediately so The Chips stay crisp.
