Dill Havarti & Smoked Salmon Sandwich

2 servings
Cook Time
Recipe by Chef Marlin Kaplan, chef-owner of One Walnut, Cleveland This warm sandwich is the perfect companion to a bowl of tomato soup.


  • 4 slices lightly toasted challah (egg bread)
  • 4 slices Roth Dill Havarti
  • 6 ounces sliced smoked salmon
  • 1 cup loosely packed baby spinach
  • 1 medium tomato, oven-roasted and sliced
  • Prepared warmed tomato soup


  1. Heat broiler.
  2. Place challah slices on baking sheet. Top each with Dill Havarti slice.  Broil just until cheese is melted.
  3. Divide salmon, spinach and tomato slices over 2 of the bread slices. Top with remaining slices.
  4. Serve warm with prepared tomato soup.