Brunch Sub by the Inch
Cream cheese and mascarpone spread over dark bread and layered over with tomatoes, gravlax, trout and onions. Sprinkle with chopped eggs, capers and dill, close and serve.
2 pumpernickel or rye baguettes
6 oz. vegetable cream cheese
3 oz. mascarpone cheese
2 ripe tomatoes, thinly sliced
8 oz. gravlax or smoked salmon
6 oz. smoked trout
1-2 red onions, sliced into rings
3 hard-cooked eggs, chopped
Capers and dill sprigs, for garnish
1. Split breads lengthwise in half. Blend cream cheese with mascarpone; spread on bottom halves of bread.
2. Layer tomatoes, gravlax, trout and onions over cream cheese. Sprinkle with chopped eggs, capers and dill. Cover with top bread halves and cut into sections.