What do you think of pretzel buns? I've been seeing them pop up on burgers from time to time, but I think they also work wonders for other sandwiches. Take this recipe, which was inspired by one of my favorite local sandwich shops, Hannah's Bretzel in Chicago. While I wasn't able to quite nail the perfection of their sandwiches—no doubt due to not having their freshly made bread—it definitely worked.
Like all great sandwiches, it's the simplicity of design that works here. Just enough ingredients are used to give the sandwich variety and flavor, but not enough to weigh it completely down. Pairing smoked salmon with crème fraiche, dill, and red onion is almost always a great idea, and the cucumber is perfect for adding some crunch.
The big surprise for me was how much I enjoyed the alfalfa sprouts, which gave each bite an earthiness that balanced the smokiness of the fish.
- 4 tablespoons crème fraiche
- 2 tablespoons dill, diced
- 4 pretzel buns
- 8 ounces smoked salmon, thinly sliced
- 1 tomato, thinly sliced
- ½ cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 cup alfalfa sprouts
Mix together crème fraiche and dill in medium sized bowl.
Take one pretzel bun, and cut in half. Slather ½ tablespoon of dill crème fraiche on each cut side. Place base bun on small plate. Top with two ounces smoked salmon, two slices of tomato, four slices cucumber, a few slices of red onion, and ¼ cup alfalfa sprouts. Place top bun on top.