Smoked Salmon Sandwich (Lox)

DSCF7121 (640x456)I was never really fond of eating sandwiches as a child. My lunchbox back then was comprised mainly of steamed rice and a protein variand paired with a diluted powdered juice drink poured into the ever populer Thermos drink cooler. It was relatively ‘cool’ having those Thermos, and even cooler when it was packed in those fancy ‘Superfriends’ tin lunch boxes.  However, when I started wearing khakis in school from shorts,  I  eventually outgrew them, and the poor thing ended up in the storage where all the other plastic containers were dumped. That storage room was a plastic container heaven as triggered by a popular brand that my family succumbed to throughout my growing and schooling years.  I don’t remember the brand name, but the mode of selling was either door-to-door or through pyramiding when pyramiding was still on its birth stages. And of course, almost all office employees joined the bandwagon to earn a buck or two extra. The pile was enormous as I recall, and I’m defininitely quite sure many families suffered to the same dilemma when plastic panic-buying was at its peak.  Kitchen organization was not popular back then.

I needed rice as a kid who looked forward to P.E. classes. I also attended extra-curricular activities after school which if I had eaten only a sandwich or a piece of bread, I know I wouldn’t have lasted until dinner time, and traffic to and from school to the suburbs was bumper to bumper.  I tried having a pandesal with sardines one time, but unfortunately that didn’t work, too.  I went back to eating rice.

DSCF6224 (640x480)I only learned to  appreciate and eat sandwiches here in North America. It became a matter of ‘need’ when my lifestyle became my worklife and I lost valuable time preparing home cooked meals. The Salmon Sandwich was a healthy and quick alternative to brunch when hamburgers, pizzas and all other kinds of fastfood flooded the market; and fastfood really isn’t real food as I perceive it to be.  I also bumped into something similar in Paris, and when I tried it, I promised myself to make something similar after returning. It was a delightful and unforgettable meal and even better when it was paired with a glass of wine. My first encounter with the smoked salmon was preparing Bagel Lox sandwiches when I started in the kitchen. I never knew that I’d be hooked on it several more years after.

Ingredients:

  • Gravad lax or any other kind of smoked salmon
  • Ciabatta bread (or any crusty bread)
  • Compound butter
  • Fresh Arugula
  • Roma Tomatoes
  • Red Onions
  • Italian Oregano
  • Sea Salt
  • Extra Virgin Olive Oil
  • Lemon Juice

Slice the bread in half and brush with melted compound butter. Sprinkle with Oregano and sea salt and toast lightly.  Gently place the smoked salmon on the bread followed by the tomatoes and red onion.

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Wash and rinse the arugula and spin-dry.  Gently toss it in olive oil and lemon juice and lay it down into the sandwich. Slice in half.

There are several ways of preparing this sandwich. I discovered the Italian Oregano when I visited my grocery yesterday. I have been looking for those kinds in a long time. This is a quick pick-me-up sandwich.  I really didn’t bother so much with presentation.

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I was served with the sandwich grilled on a panini press in Paris with a side of light tomato and cucumber salad. It was more than enough for me to enjoy my quiet stroll in the city streets until my next meal.

ahref=”http://pictureclusters.blogspot.com/”>Food Friday</a><a title=”FoodTripFriday” href=http://www.foodtripfriday.net target=”_blank”><img title=”FTFBadge” src=”http://img.photobucket.com/albums/v358/fickleminded/FTF.png&#8221; alt=”FTFBadge” width=”250″ height=”125″ />

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5 thoughts on “Smoked Salmon Sandwich (Lox)

    • Hi! Can’t live without steamed jasmine rice. Won’t last at work with vegetables. I love leafy greens though; those found in oriental stores. You’re welcome.

  1. because of hubby’s influence (he prefers breads/sandwiches to rice), i learned to love sandwiches eventually; though i know that deep inside I am still very much a rice person. lol.

    appreciate much your taking the time to share and link over at Food Friday, Chef!

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