The best use for a tiny ciabatta roll


Since I baked up my teensy ciabatta rolls, people all week have been telling me that size doesn’t matter.  I decided to listen to them and enjoy them in the form of a diminutive breakfast sandwich.  After all, I love tea sandwiches and they make up for their size by sheer force of will.  Any good tea sandwich will be loaded with creamy, sweet, smoky, meaty, eggy flavors.  A tea sandwich is so rich that a smaller size is almost required so that the eater is not overwhelmed.


I haven’t gone to a favorite breakfast place of mine in awhile but that particular restaurant had the best bagels I have ever had (which probably isn’t saying much since I have never had a New York bagel, but trust me, these were pretty amazing bagels!).  One way they served their delicious bagels was as a smoked salmon and cream cheese sandwich.  I decided the mini ciabattas would make a great stand in for those wonderful bagels and once I heated them in the oven so that the crusts crisped back up and the insides became warm and soft from the heat, I had an amazing breakfast on my hands. 


Most smoked salmon sandwiches seem to be made with the kind of smoked salmon that comes in slices.  I prefer the chunks of smoked salmon instead.  I am lucky to have Trader Joes where I live and they currently have wild caught smoked king salmon.  The salmon is merely cut into half-pound slabs of salmon filet on the skin and then smoked.  I prefer it this way because the salmon seems meatier yet delicate in texture.  That texture is just right for such a rustic sandwich as this.


Smoked Salmon Sandwich

For each sandwich:


1 mini ciabatta roll, small multigrain bagel or two diagonal slices of

baguette (or the bread of your choice)


2 oz smoked salmon filet


1 tbsp whipped light cream cheese or regular cream cheese


Thinly sliced red onion to taste


Capers to taste


If using the ciabatta roll or a bagel, preheat the oven to 350 degrees F.  When the oven has warmed, put the bread in the oven to warm for about 3-5 minutes.  Remove the bread from the oven and let it cool slightly before slicing it open.  If the center of the bread is still very hot, let it cool slightly, then spread cream cheese on both halves.  Sprinkle the thinly sliced red onions onto the sandwich halves and then top with sliced salmon.  Sprinkle liberally with capers.  Enjoy!