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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

Open Face Salmon and Bacon Sandwiches

Chewy and crisp English muffins are topped with tender salmon in a creamy cheesy sauce with cool fresh veggies on top,

  • 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. So this recipe for Open Face Salmon and Bacon Sandwiches was born.

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.

Tips for the best Open Face Salmon and Bacon Sandwiches:

  • Leftover grilled or roasted salmon fillets are the best choice for this recipe, although you can use drained canned salmon in a pinch.
  • Make sure the bacon is crisp. Because the bacon is stirred into mayonnaise for the filling, it has to be cooked very crisp or it will be soggy.
  • Serve these sandwiches immediately so the filling is hot and the topping cold for wonderful contrast.
  • You can also make this recipe in the air fryer.

Why this recipe works:

  • English muffins are the perfect bread to use for this sandwich. They don’t lose their shape or become soggy under lots of filling. And the crevices in the muffins hold some of the creamy filling.
  • Broiling ensures that the top of the sandwich has a nice crisp crust, while the filling stays moist and tender.
  • Just a bit of mayonnaise holds everything together without making the sandwich soggy.
  • The topping of fresh tomatoes and microgreens adds a fresh note and a beautiful finish to this pretty sandwich.

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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.


Air fryer instructions

Preheat the air fryer to 350°F. Put the English muffin halves into the air fryer and air fry for 2 to 3 minutes or until they are light golden brown.


Assemble the sandwiches as directed and make the topping.


Place the sandwiches carefully in the air fryer (use a foil sling if you are using a traditional round air fryer with a basket). Air fry for 3 to 5 minutes until the sandwiches are hot. Top with the cold tomato mixture and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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