These ended up being similar to my pizzettes, but they were really good either way.
You will need:
- 6 slices of sourdough rye bread
- 1 package goat cheese chevre
- 4 slices of smoked salmon
- 1 red onion, sliced
- 2 T balsamic vinegar
- 1 T apricot preserves
- salt and pepper
Place the onion, salt and pepper, balsamic vinegar, and apricot preserves in a large skillet and cook on med-low until caramelized.
Toast the bread in the broiler for about 3-5 minutes, until slightly toasted.
Spread the goat cheese on each side and layer with the salmon and caramelized onions.
Slice in half.
(Once the sandwiches have been sitting out for a while they’re better because the bread soaks up a little of the juice and gets really soft… the bread is originally quite hard and that’s no fun for anyone.)