In the interest of giving equal time to both sides at your party, you’ll want to set out another snack-able sandwich for the Seattle fans in attendance to balance out the lobster rolls you no doubt made earlier.
With that in mind, we’ve devised these delicious little open-faced takes on the more traditional rueben sandwich, using some ingredients that are inspired by the flavors of the Pacific Northwest.
Very simple and super flavorful, these soy and balsamic vinaigrette-marinated smoked salmon rueben snackers are a perfect dish to set out for everyone to enjoy, and even better they’ll only take about 25 minutes of active work time (less if you’re fast)!
Tuscan Balsamic Vinaigrette Dressing
- 1 package Ak Mak crackers or some other crispy, whole wheat cracker.
- 9 oz smoked salmon
- 3 Tbsp Wholesome Goodness® Balsamic Vinaigrette
- 3 tsp soy sauce
- 2 cups cole slaw mix
- 1/3 cup julienned or matchstick carrots
- 1/2 cup Greek yogurt
- 1 tsp wasabi paste in a pinch, Sriracha or some other hot sauce with a thicker texture will work
- Place smoked salmon in a large freezer bag and add balsamic vinaigrette and soy sauce. Seal and refrigerate for 4 hours or so.
- After about 4 hours, remove salmon from refrigerator.
- In a mixing bowl, combine Greek yogurt, wasabi paste, carrots, and cole slaw mix.
- Break apart crackers. If using Ak Mak, each batch of crackers breaks along perforated lines. Do this, and then break them again in half lengthwise.
- Break apart the smoked salmon and place about a tablespoon’s worth on top of each cracker, then top with a small spoon’s worth of the cole slaw dressing.
- Serve and forget!