Fresh Lox Sliders

Yields 6 Sliders

 

Chive and Onion Cream Cheese Ingredients:
8 oz Cream Cheese
2 TBS Softened Butter 
.66 oz Fresh Chives
1 1/2 tsp Onion Powder

Slider Ingredients:

6 Pretzel Slider Buns (or try my Toasted Sesame & Garlic Pretzel Roll recipe HERE -Just change the toasted sesame oil to olive oil).

1 pkg Fresh Lox
3 oz Capers
1/2 English Cucumber
1 1/2 Roma Tomatoes
1/3 Red Onion

 

Click HERE for printable recipe
 

Ahhhh brunch, the perfect food medley when you can't decide what you want to eat! Sandwiches, quiche, sangria, OH MY! It’s almost too exciting to take that first bite, but if someone has to take that plunge I am happy volunteer….every time!

Let's begin our recipe by admiring our co-star, Cream Cheese! (Drools for a second, due to cheese obsession, and moves on...). Put this cheesy decadence into your Kitchen-Aid, with your butter, and whip on high (mixing occasionally) until it becomes softened. ​​

 Next chop you chives and add them, and your onion powder, into your whipped cream cheese. Mix on high for another minute, taste test of course, and set aside.

Now fry baby fry! Drain your capers and then pat them dry with a paper towel. Really pay attention to this step as if they do still have liquid on them, and they will explode out of your sauté pan if you're not careful! Let 1 inch of oil come up to heat on medium high. Put a 'test caper' in and see if the oil is hot enough, by watching for your caper to massively sizzle when you drop it in. Fry them for 1 minute and 30 seconds, and then put onto a paper towel to dry off any excess oil.

 Time to get our produce on! I like to prep my veggies, and then layer them on a plate so it is easier to build the sliders when I am ready to assemble them. This is totally up to you. I mean if a few cucumber slices go rouge and your husband comes home to you treating yourself to a 'spa day,' with them instead, you have absolutely no judgment from me ;)

Finally let's build these bad boys! I find my perfect sandwich harmony begins with toasting my pretzel buns, and then layering the bottom with my whipped cream cheese. I lick my fingers of any excess cream cheese, and then I top my sammy with fried capers, tomatoes, onion, cucumber, and lastly my lox. Add on that top bun, and then just listen for the sounds of nom, nom, nom! ​

 

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