Pam's Lox o' the Irish Sammich
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- 8 oz
- cream cheese, room temperature
- 1/4 c
- 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
- hoagie rolls (about 5 to 6" x2 1/2")
1Place 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.
2Wash 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.
3You 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.