My parents visited recently and brought me my favorite smoked salmon from Pike Place market. It’s hot smoked and very oily and so delicious and like nothing you can find in New York. I made a couple variations on this sandwich but this is the only one I remembered to photograph.
I scooped out some ciabatta and put it in the oven. I scooped out the bread less to cut calories and more just so that everything would fit in the sandwich. While that was warming up, I lightly sauteed some zucchini with garlic, sliced an avocado, and sliced a tomato. I used a mandolin on the zucchini, to slice it paper thin, so that it would soak up the olive oil and garlic flavor nicely.
Once the bread was warm, I took it out and spread herbed chevre on the bottom, and stacked the warm zucchini and garlic on top. I then poured a little balsamic vinegar on top of that, then added broken up pieces of the salmon on top. The next layer was avocado, followed by tomato, and finally the top piece of bread with a little more balsamic vinegar added.
One of the best sandwiches I think I have ever made.