Name: Salmon Havarti Sandwich
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups Water; 2 Rooibos tea bags ((or 1 tsp loose rooibos tea per bag)); 2 TBSP Honey ((or sugar, adjust to taste)); Ice cubes ((for serving)); 8 oz Salmon (skinless (check pin bones are removed)); Salt (to taste); Black pepper (to taste); 1 TBSP Extra-virgin olive oil; 2 Brioche buns; 2 TBSP Cilantro lime mayo; 1 cup Green cabbage (leaves); 2 slices Havarti dill cheese; 1 Tomato (sliced); ¼ cup Fresh cilantro (chopped); 2 oz Potato chips; 2 Pickle spears

Salmon Havarti Sandwich

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 586kcal

Ingredients

Rooibos Iced Tea

2 cups Water
2 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
2 TBSP Honey (or sugar, adjust to taste)
Ice cubes (for serving)

Sandwich & Sides

8 oz Salmon skinless (check pin bones are removed)
Salt to taste
Black pepper to taste
1 TBSP Extra-virgin olive oil
2 Brioche buns
2 TBSP Cilantro lime mayo
1 cup Green cabbage leaves
2 slices Havarti dill cheese
1 Tomato sliced
¼ cup Fresh cilantro chopped
2 oz Potato chips
2 Pickle spears

US Customary - Metric

Instructions

Preheat the oven to 400°F (204°C).
Prepare all ingredients as listed above.
Prepare the Rooibos Tea: Boil water, then remove from heat. Steep rooibos tea bags (or loose tea) for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve.
Cook the Salmon: Place the salmon on a baking sheet, season with salt and pepper, and drizzle with olive oil. Bake until the internal temperature reaches 145°F (63°C). Set aside to cool slightly.
Toast the Brioche Buns: Toast the brioche buns in a toaster until golden brown.
Assemble the Sandwich: Spread cilantro lime mayo inside each toasted bun. Layer the bottom bun with cabbage leaves, dill Havarti cheese, salmon, sliced tomato, and chopped cilantro. Top with the other half of the bun.
Serve with potato chips, pickle spears, and iced rooibos tea.

Nutrition