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.
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.
Steps
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1
Done
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Toast the English muffins until they are light golden brown. Preheat the broiler in the oven. |
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2
Done
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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. |
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3
Done
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Divide the salmon mixture on top of the toasted English muffins. Place on a broiler rack or pan. |
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4
Done
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Combine the tomatoes and micro greens in a small bowl. |
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5
Done
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Broil the sandwiches about 6" from the heat for 4 to 8 minutes or until the tops are light golden brown. |
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6
Done
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Serve the sandwiches with the tomato mixture on top. |
