Ingredients (serves 3-4):
- 5 Tbsp. mayonnaise
- 1 Tbsp. apple cider vinegar
- 3 Tbsp. olive oil
- 1/4 tsp. dried oregano
- 1/4 tsp. onion powder
- 1/8 tsp. black pepper
- 1 tsp. capers, minced
- 4 slices smoked salmon
- 3 Tbsp. cream cheese, softened
- 3 oz. cut okra, frozen or fresh, blanched
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 large green leaf lettuce leaves
For Baguette and Spread:
- 1 baguette, about 20 inches long (see here)
- 1 Tbsp. mustard
You will need wax paper and transparent tape.
In a small bowl, mix all dressing ingredients and one tablespoon of cream cheese. Set aside.
Prepare the baguette. Trim off both ends of the baguette, about 1-2 inches. Cut crosswise into two, each about 8 to 9 inches in length.
Slice each baguette in half lengthwise, cutting about 3/4 of the way in. Scoop or cut away chunks of bread from the interior of the baguette.
Mince the bread chunks that were removed in step 3. Transfer to a small bowl and mix in 6 tablespoons of the dressing from step 1. Set aside.
Spread mustard and evenly coat with remaining dressing inside each baguette from step 3. Set aside.
Prepare the filling. Place plastic wrap on a cutting board, then two slices of smoked salmon side by side. Spread one tablespoon of cream cheese across the center lengthwise, about 1-inch wide. Place a row of okra at the middle. Roll up with the plastic wrap, shape the smoked salmon roll into a cylinder and set aside. Repeat this step to make another smoked salmon roll.
Prepare the seasoned breadcrumb layer. Cut two sheets of plastic wrap, each at least 8” (width) x 6” (length). Place one sheet of plastic wrap onto a cutting board. Place half the amount of seasoned breadcrumbs from step 4 and cover with the other plastic wrap. Using a rolling pin, roll out the breadcrumbs to form a 7” (width) x 5” (length) rectangle. Remove the plastic wrap cover.
Arrange the breadcrumb layer. Layer with half the amount of red and yellow bell peppers. Place one smoked salmon roll from step 6 towards the front edge. Carefully roll up with plastic wrap and shape to make a cylinder, then set aside. Repeat this step to wrap the other smoked salmon roll.
Wrap with lettuce leaf. Lay a lettuce leaf on the cutting board, place a roll from step 8 at the center, remove the plastic wrap and fold the lettuce leaf in to tightly wrap the roll, like a burrito.
Assemble the sandwich. Take the completed roll from step 9 and fit into the baguette. Wrap baguette with wax paper and tape the outer edge to secure. Repeat steps 9 and 10 to assemble another sandwich. Set in the refrigerator for 1 hour to overnight.
Cut each sandwich into 3-4 pieces. Enjoy!