Simple Smoked Salmon Sandwich

Oh, do you know the sandwich man,

The sandwich man, the sandwich man...

Yep, that's right.  Muffin man was so (18)80's...now that we know muffins aren't really all that good for you, it's time to upgrade this jingle for modern day tastes.  Enter, my husband, future proprietor of sandwich shop using fresh, local ingredients.  This is his dream in life.  On our wedding website, in describing ourselves and our favorite things, he started by listing sandwiches.  My mother-in-law was less than pleased that this is what her son wanted to broadcast over the world wide web; she kindly requested that he reorder his list.  But it stayed at the top...and this, ladies & gents, is how his legacy began.

***

While hubs is a computer geek by week, he quickly sheds his pocket protector, dons a chef hat and transforms into a world-class sandwich maker by weekend.  In other words, 

Perfect Preetham from Pittsburgh makes superb Simple Smoked Salmon Sandwiches on Saturdays & Sundays.

Ooooh snap, is that some awesome alliteration or what!?  (due credit goes to sis for the first part)  Ok, now you try it!  The alliteration, sandwich or both :-)

Ingredients (serves 2)
french baguette
0.4 lbs smoked salmon <--as fresh as possible
cream cheese
capers
extra virgin olive oil
ground black pepper

Optional
minced jalapeño
fresh or dry dill

More Optional - for relish
1/2 cup red onion, chopped
1/2 tablespoon rice wine vinegar
1/2 tablespoon sugar
(will yield extra, can be stored in fridge)

Procedure
If making relish, mix all ingredients for it in small bowl and let sit for 10 minutes.

Slice the baguette length-wise, drizzle with olive oil, sprinkle on black pepper and bake until light golden-brown.

Remove from oven and spread cream cheese on open sides of baguette.  Layer on slices of salmon.  Top with capers.

Add dill and jalapeño, if desired.  Spoon on relish as final ingredient before cutting in half.  Serve immediately.