Smoked Salmon Challah Sandwich
Pesto on both sides, then the caramelized onions and the egg.
Ingredients
- 2 packed cups Basil
- ¼ cup Pine nuts
- 1–2 cloves Garlic
- about ⅓ cup Olive oil
- ½ cup grated, or 1 avocado Parmesan or avocado
- ½, juiced Lemon
- to taste Salt and pepper
- 1 tsp Honey (optional)
- 2, cut lengthwise into slivers Onions
- 2 tbsp Oil
- a pinch Salt
- 2 thick slices Challah
- 1 tbsp Butter
- 3 oz Smoked salmon
- 1 Egg
- 1, sliced Tomato
- a few leaves, chopped Mint
- a few Fogato pickled red onions
Steps
- Pulse the pine nuts, garlic, salt and pepper in a food processor until the nuts are a fine texture.
- Add the basil and pulse until fine.
- Add a few spoons of olive oil, a squeeze of lemon and the parmesan or avocado. Pulse until smooth, adding more oil, salt and pepper if it needs it.
- Cut the onions lengthwise into slivers.
- Coat a cast iron pan with oil and heat it on low. Add the onions and a pinch of salt.
- Cook, stirring occasionally, until they release their juices, shrink and turn deep golden.
- Heat a pan. Butter both sides of the challah and toast until golden brown on each side. Move to a plate.
- Add oil to the same pan over medium heat. When it's hot, crack in the egg, sprinkle with salt and cover with a lid until the clear layer over the yolk turns white.
- Assemble: pesto on both slices, smoked salmon on one side, tomato slices on the other. Add chopped mint, the caramelized onions and the egg, and close it up.
For meal prep, make the pesto and caramelized onions on prep day. Both keep about 5 days, so the sandwich comes together in 10 minutes.
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