Ingredients
Scale
2 pieces gluten free bread (we prefer Canyon Gluten Free Bakehouse, Udi’s, Bread SRSLY, and Happy Campers)
3–4 oz. gluten free smoked salmon (make sure it is gluten free, most smoked salmon used soy sauce. If you cannot find any, you can always use canned wild salmon)
4–5 slices Persian or hothouse cucumber
2–3 slices Radish (we used breakfast radish)
1 tablespoon tzatziki or mayonnaise
1 tablespoon spicy brown or Dijon mustard
1 tablespoon pesto sauce
1/2 small avocado, sliced and then mashed
Small handful of heirloom cherry tomatoes, halved
Handful of arugula mixed with slivered radicchio
Instructions
- Prepare all ingredients. If you are a vegetarian, you can easily leave out the smoked salmon or add one to two tablespoons of your favorite hummus instead. If you are dairy free, you can omit the tzatziki and pesto (it will still taste delicious) or find dairy free options!
- On the two slices of bread, spread the sauces and avocado. I prefer to mash the avocado on one slice and then top with mustard. And then on the other slice I add the tzatziki then pesto on top of it. I forgot to add the avocado in the recipe video, and it still came out delicious ☺
- Next I layer the radish, cucumber and tomato slices on top of the sauce.
- Last I put the piece of smoked salmon on one slice and the arugula mix on the other.
- Place on loaded sliced of bread on top of the other, cut the sandwich in half, and enjoy!