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Smoked Salmon Open Face Sandwich with Peach Salsa , Gruyere


  • 1 tablespoon sugar
  • 2 tablespoons jalapeno pepper, seeded and finely chopped
  • 2 cups fresh peaches, peeled and chopped
  • 1 tablespoon fresh lime juice
  • 1/4 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.

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