Dill Havarti & Smoked Salmon Sandwich

2 servings
Cook Time
This warm sandwich pairs perfectly with a bowl of tomato soup. Chef/owner Marlin Kaplan, One Walnut, Cleveland


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


  1. Place challah on a baking sheet and top each slice with Roth Dill Havarti; place under broiler until cheese is just melted.
  2. Evenly distribute smoked salmon, baby spinach and tomato on two of the four slices of challah. Top with remaining challah slices. Serve warm with a bowl of tomato soup.