Smoked Salmon Open Face Sandwich with Peach Salsa , Gruyere

Smoked Salmon Open Face Sandwich with Peach Salsa , Gruyere
 

Ingredients

  • 1 tablespoon sugar
  • 2 tablespoons jalapeno pepper, seeded and finely chopped
  • 2 cups fresh peaches, peeled and chopped
  • 1 tablespoon fresh lime juice
  • 1/4 cup sliced green onions
  • 2 tablespoons fresh cilantro, chopped
  • 4 Sourdough English Muffins, split and toasted
  • 8 ounces Gruyere cheese, sliced
  • 8 ounce package Olympic Peninsula Adler Smoked Salmon

Directions

 Preheat broiler

Combine sugar, jalapeno pepper, peaches, lime juice, green onions, cilantro and set aside.
Arrange muffin halves in an even layer on a baking sheet.
Top each muffin half evenly with the cheese; place pan 6 inches below the broiled elements; 
broil 3 mins or until cheese melts & muffins are toasted.
Remove the pan from oven.

Top each muffin half with about 1 to 2 tablespoons of salsa 
and approximately 2 ounces of smoked salmon. 
Serve immediately.

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