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Salmon, Tomato & Cheese Open Face or Patty Style Sandwiches

The smell of toasted bread mingling with the savory aroma of salmon takes me straight back to my grandmother’s cozy kitchen. She always had a can of salmon in the pantry, a lifeline for quick and satisfying meals. I remember watching her effortlessly transform simple ingredients into these delightful open-faced sandwiches, a comforting staple that always felt like a warm hug on a plate. The juicy burst of fresh tomato, the creamy melted cheese, and that flaky salmon… pure nostalgia.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6
Dietary Type: Pescatarian

Ingredients

1 (14 3/4 ounce) can pink salmon, drained
1 egg, separated
2 tablespoons lemon juice
12 saltine crackers, crushed
3 tablespoons mayonnaise or 3 tablespoons Miracle Whip
1 teaspoon dill weed
4-6 slices whole wheat bread or 4-6 slices white bread, lightly toasted
4-6 teaspoons margarine or 4-6 teaspoons butter
4-6 slices American cheese or 4-6 slices Velveeta cheese
Pam cooking spray
Vine ripe tomatoes, sliced

Equipment Needed

Large bowl
Fork or mixer
Toaster
Baking tray
Frying pan (for patties)

Instructions

In a large bowl, combine the drained pink salmon, lemon juice, crushed saltine crackers, mayonnaise (or Miracle Whip), and dill weed. Mix thoroughly to combine all ingredients. Set the mixture aside.
Separate the egg, placing the white in a clean bowl. Beat the egg white until it forms fluffy, stiff peaks. This step adds lightness to the salmon mixture, but can be skipped.
Gently fold the beaten egg white into the salmon mixture. Be careful not to overmix, as this will deflate the egg whites.
Toast the slices of bread lightly. Spread each slice with margarine or butter.
Pile the salmon spread generously onto each slice of toasted bread.
Cut the vine ripe tomatoes into medium slices. Place a slice or two of tomato on top of the salmon on each sandwich.
Add a slice of American cheese or Velveeta cheese on top of the tomato.
Place all the sandwiches on a baking tray.
Broil in a preheated oven at 450°F (232°C) for approximately 5 minutes, or until the cheese is melted and bubbly, and the salmon mixture is heated through. Keep a close eye on them to prevent burning.
Remove the baking tray from the oven. Cut the sandwiches diagonally or in half, if desired, and serve immediately as finger food or with a knife and fork.

For Salmon Patties:

If you prefer salmon patties, mix the salmon, whole egg (not separated), lemon juice, crushed crackers, mayonnaise (or Miracle Whip), and dill weed in a bowl.
Form the mixture into patties.
Spray a frying pan with Pam cooking spray.
Cook the salmon patties on both sides in the frying pan until they are slightly browned and cooked through.
Place the cooked salmon patties on the toasted bread.
Top with tomato slices and cheese, and then broil at 450°F (232°C) for about 5 minutes, or until the cheese is melted and bubbly.

Note: The salmon patties can also be served as a main dish with other vegetables.

Expert Tips & Tricks

For a richer flavor, use smoked salmon instead of canned pink salmon.
Adding a pinch of red pepper flakes to the salmon mixture will give it a little kick.
If you don’t have saltine crackers, you can use breadcrumbs as a substitute.
To prevent the bread from getting soggy, you can brush it with a little olive oil before toasting.
Use a mandoline to get evenly sliced tomatoes for a professional presentation.
If you don’t have a broiler, you can bake the sandwiches in a preheated oven at 350°F (175°C) until the cheese is melted.
For a flavor boost, try adding a dash of Worcestershire sauce to the salmon mixture.
Consider using a more flavorful cheese like a sharp cheddar or provolone for added depth.

Serving & Storage Suggestions

These Salmon, Tomato & Cheese Open Face Sandwiches are best served immediately while the cheese is still melted and the bread is warm and crisp. They make a great appetizer, light lunch, or snack. Garnish with a sprig of fresh dill for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread will soften over time. To reheat, you can bake them in a preheated oven at 350°F (175°C) for a few minutes until heated through, or microwave them briefly. Microwaving may make the bread even softer, so oven reheating is recommended.

Due to the mayonnaise and cooked fish, it is not recommended to leave these sandwiches at room temperature for more than 2 hours. Freezing is not recommended as it will significantly alter the texture of the bread and salmon mixture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	384.2 kcal	N/A
Calories from Fat	166 g	43%
Total Fat	18.5 g	28%
Saturated Fat	5.1 g	25%
Cholesterol	106.9 mg	35%
Sodium	589.4 mg	24%
Total Carbohydrate	22.7 g	7%
Dietary Fiber	2.2 g	8%
Sugars	2.7 g	10%
Protein	30.6 g	61%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free bread and gluten-free crackers for a gluten-free version.
Dairy-Free: Substitute the cheese with a dairy-free cheese alternative.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the salmon mixture.
Mediterranean: Use feta cheese, olives, and sun-dried tomatoes for a Mediterranean twist.
Herby: Incorporate fresh herbs like parsley, chives, or basil into the salmon mixture for added flavor.
Deluxe: Top the sandwiches with a fried egg for a heartier meal.
Salmon Source: Canned tuna can be substituted, but the flavor profile will be different.
Bread Type: Experiment with different types of bread, such as sourdough, rye, or even English muffins.

FAQs (Frequently Asked Questions)

Q: Can I make these sandwiches ahead of time?
A: While they are best served fresh, you can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. Assemble the sandwiches just before broiling.

Q: Can I use fresh salmon instead of canned salmon?
A: Absolutely! Cooked and flaked fresh salmon would be a delicious upgrade. Just be sure to remove any bones.

Q: What can I substitute for mayonnaise?
A: Greek yogurt or sour cream can be used as a healthier alternative to mayonnaise.

Q: How do I prevent the bread from getting soggy?
A: Lightly toasting the bread before adding the salmon mixture helps to create a barrier against moisture.

Q: Can I grill these sandwiches instead of broiling?
A: Yes, grilling is a great option! Just be sure to keep a close eye on them to prevent burning. Grill over medium heat until the cheese is melted and bubbly.

Final Thoughts

I truly hope you’ll give these Salmon, Tomato & Cheese Open Face Sandwiches a try. Whether you choose the open-faced version or the patty style, they are a guaranteed crowd-pleaser. Don’t be afraid to experiment with the variations and make them your own. And please, do share your creations and feedback – I’d love to hear how they turn out! Consider serving these sandwiches with a crisp green salad or a bowl of creamy tomato soup for a complete and satisfying meal. Bon appétit!

Salmon, Tomato & Cheese Open Face or Patty Style Sandwiches Recipe