Growing up with a French/Dutch influence, breakfast cuisine often felt like yin and yang. While visiting my grandma in Paris, we drank coffee while devouring fresh baguette from the boulangerie, smeared with nutella or jam and of course delicious croissants. In my grandma's house in Holland, we sipped Earl Grey while crunching on thick crispy crackers smothered in honey mustard, pickles, delicious dutch cheeses and cured meats. I can appreciate sweet or salty breakfasts, but today's blog is on a light sandwich I loved so much I made it every morning for a week.
The base of the sandwich was tandoori naan from Trader Joe's, toasted with my panini maker until it was hard enough to support it's self. The naan was then lathered with smoked salmon cream cheese, a great substitute for lox. Sliced crunchy persian cucumbers were laid on top with micro greens and basil. The sandwich was sprinkled with pepper and salt and inhaled in 20 seconds.
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