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Open Face Salmon and Bacon Sandwiches

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4 English muffins, sliced
1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
1/2 teaspoon dried thyme leaves
1/3 cup grated Parmesan cheese
4 to 6 slices bacon, crisply cooked and crumbled
2 to 3 salmon fillets, cooked and flaked
2 cups halved cherry tomatoes
1 cup microgreens

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Open Face Salmon and Bacon Sandwiches

  • Serves 4
  • Easy

About This Recipe

I am always looking for recipes that use English muffins. I think they are the perfect base for any type of sandwich. Have you ever had a burger on an English muffin? Superb.

English muffins have more heft and staying power than ordinary buns. I cannot stand eating a burger or sandwich and ending up with bread that is about 1/8″ thick and compressed because it can’t stand up to the filling. Yuck.

So this recipe was a no-brainer. I used leftover cooked salmon fillets, although you can use a can of drained salmon if you’d like. Bacon, of course. And lots of cheese. Broil the sandwich in the oven and you have a fabulous meal that is ready in minutes.




Toast the English muffins until they are light golden brown. Preheat the broiler in the oven.


Meanwhile, combine the cream cheese and mayonnaise and beat until combined. Add the Monterey Jack cheese, bell pepper, thyme, and half of the Parmesan cheese and mix well. Gently stir in the bacon and salmon.


Divide the salmon mixture on top of the toasted English muffins. Place on a broiler rack or pan.


Combine the tomatoes and micro greens in a small bowl.


Broil the sandwiches about 6" from the heat for 4 to 8 minutes or until the tops are light golden brown.


Serve the sandwiches with the tomato mixture on top.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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