Pam's Lox o' the Irish Sammich

Pam Ellingson

By
@wmnofoz

Here is my Irish Flag sandwich for the St. Patrick's Day Sandwich Challenge. What is more Irish than cream cheese and lox? Honestly, this is an absolute delight. I think I found the end of the rainbow in this one.


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Comments:

Serves:

4

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

8 oz
cream cheese, room temperature
1/4 c
mayonnaise
1 Tbsp
dill weed (dried) or about 2 tsp fresh chopped
1 Tbsp
chopped chives
2 Tbsp
rehydrated dried mixed veggie pieces (optional)
1/16 tsp
garlic powder (or to your taste)
6 oz
salmon, smoked (mine was sockeye with applewood smoke) very thinly sliced
1 bunch
washed watercress
4
hoagie rolls (about 5 to 6" x2 1/2")

Directions Step-By-Step

1
Place cream cheese and mayonnaise in a bowl and mix thoroughly with a fork or whisk. (If using the optional dried veggie mix, rehydrate in a small bowl or cup with hot water or in the microwave for 30 seconds, set aside for the veggies to sufficiently soften, then drain and squeeze out any excess moisture.) Add dill, garlic powder, chives and rehydrated veggies (if using), and mix well.
2
Wash and shake dry the watercress, split the hoagie rolls and spread with 1/4th of the cream cheese mixture, top and bottom. Add watercress to your liking and then layer about 1 1/2 oz. of smoked salmon on each roll. Place top on roll and serve. (If you like, you can toast the rolls in a hot skillet with a little butter before making the sandwiches.) Serve with orange carrot sticks, green olives and white cucumber or zucchini slices on a small bed of watercress. Add dab of spread on the side to dip veggies.
3
You could substitute the pre-prepared Garden Veggie Cream cheese and just add a little extra dill and some mayo to it, if desired. I also think this would make an elegant brunch sandwich on mini croissants.

About this Recipe

Main Ingredient: Fish
Regional Style: American