Smoked Salmon Open Face Sandwich with Peach Salsa and Gruyere Cheese
Author: Emory Doty Jasper, GA
Recipe type: Lunch
Serves: 4
- 1 tablespoon sugar
- 2 tablespoons jalapeno pepper, seeded and finely chopped
- 2 cups fresh peaches, peeled and chopped
- 1 tablespoon fresh lime juice
- ¼ 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
- 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.
Recipe by Recipes at https://justsmokedsalmon.com/recipes/smoked-salmon-open-face-sandwich-with-peach-salsa-and-gruyere-cheese/
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