5 Ingredients or Fewer

Smoked Salmon, Avocado, and Cream Cheese Sandwich

March  5, 2016
0 Ratings
Photo by pantryhero
  • Serves 1
Author Notes

This sandwich keeps surprisingly well because it doesn't get soggy, and because the cream cheese and salmon help keep the avocado from getting exposed to air and browning too quickly. It tastes best at room temperature; I usually make it in the morning and keep it covered but unrefrigerated until lunchtime. —pantryhero

What You'll Need
  • 2 slices soft whole-wheat or whole-grain sandwich bread
  • 2 tablespoons (about) whipped cream cheese (This is important--the "whipped" kind is soft enough to spread without ripping the bread.)
  • 1/4 avocado
  • 1 pinch table salt
  • 1 ounce smoked salmon
  1. Spread one slice of bread with the cream cheese. Go all the way to the edges, just like you would if you were making a peanut butter sandwich the right way.
  2. Cut the avocado into 5 or 6 even slices. Place them in one layer on top of the cream cheese. I like to cut them into the appropriate shapes to get full coverage. (See photo.) Sprinkle with table salt.
  3. Arrange the salmon evenly on top—it's going to be a sparse layer.
  4. Top with the other bread slice and cut in half.

See what other Food52ers are saying.

  • Emilia Rosa
    Emilia Rosa
  • pantryhero

2 Reviews

Emilia R. June 21, 2016
Sounds delicious! Does this have to be served immediately or can it be refrigerated several hours?
pantryhero June 21, 2016
Hi! It holds up fine for a while in the fridge. I often make it in the morning before work, and it's still good by lunchtime 4-5 hours later. I think it tastes better at room temperature, so I usually either take it out of the fridge an hour or so before lunch, or I just don't refrigerate it. :-)