American Deli Dinner

By Andrew Hunter

We live in America’s great deli land…sorry New Yorkers, but LA is home to the best American delis. We go to Canter’s, Langer’s, Nate ‘n Al’s, Art’s, Factor’s, Greenblatt’s, Junior’s, you name it. As a result, Ben and Nick are well versed in bagels, bialys, schmears and knishes. Ben especially loves pastrami, but will only eat it at Langer’s, but Canter’s is conveniently located in our neighborhood so this landmark deli often wins out.

I created this deli sandwich for the Alaska Seafood Marketing Institute last year. Alaska seafood is healthy, delicious, wild and sustainable. It’s become one of our favorite family meals because this sandwich is delicious for breakfast, lunch or dinner, especially on a hot day.

It’s served on a poppy onion deli roll spread with a seasoned cream cheese schmear topped with sliced heirloom tomatoes, arugula, red onions and capers. It’s a new kind of deli sandwich. Serve it on your favorite deli roll and add whatever you like.

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American Deli Dinner
Makes 4 sandwiches

4 ounces (or 1/2 cup) cream cheese, at room temperature
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
2 tablespoons fresh dill, chopped
Sea salt and white pepper to taste
4 poppy onion deli rolls
4 heirloom tomato slices
1 cup arugula
12 ounces Alaska Smoked Salmon, (4 to 5 ounces each per sandwich), cut in finger slices
1/2 small red onion, thinly sliced, to garnish
1 tablespoon capers, to garnish
1/2 cup dill sprigs, to garnish

To make cream cheese schmear, combine cream cheese, capers, lemon juice, horseradish and dill. Mix well and season with salt and pepper. Refrigerate.

To assemble sandwiches, spread cream cheese schmear on bottom of roll; layer with tomato slice, arugula and smoked salmon, dividing equally. Garnish with onion, capers and fresh dill.

Makes 4 sandwiches.

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