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  • Writer's pictureDash of Hang

Lox Open Faced Sandwich

There is something so incredibly "San Francisco" about thinly sliced smoked salmon. Maybe it's the Bay and ocean combined that leads to a bounty of fishes along our shores. But I can't imagine a San Francisco without seafood.

If you're ever at the Ferry Building Farmer's Market, there's a great stand called "San Francisco Lox Sandwich." They have incredibly light but filling open-faced sandwiches. It's become a tradition for my cousin and I to meet up on the Saturday mornings she's back in town, drive over to the ferry building, and have our lox sandwich by the bay.

Not everyone is a fan of lox, but I'm pleading with you to give it a try. This open-faced lox sandwich recipe makes for the best weekend brunch meal, especially on a warm summer morning.



  • 2 slices of any baguette, I prefer sweet baguette

  • 2 oz. whipped cream cheese

  • 4-6 oz smoked lox salmon

  • Dash of capers

  • Pickled onions, sliced

  • Tomatoes, sliced

  • Lemons, sliced

  • Cucumbers, sliced

  • Fresh dill

  • Sprouts

  • Micro-greens


  1. Slice baguette to your desired thickness.

  2. Spread whipped cream cheese on the sliced baguette.

  3. Layer lox salmon on top of the whipped cream cheese.

  4. Top with any combination of toppings. Enjoy!


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