Sandwich of the Week: Hannah’s Bretzel’s Wild Alaskan Smoked Salmon Sandwich
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The best kinds of sandwiches are the ones that are so tasty that you don’t even realize how healthy they are. Chicago sandwich shop Hannah’s Bretzel has made it their mission to provide their customers with just that.
The renowned Chicago eatery takes pride in its mission to use organic and all-natural ingredients in all of their dishes. They call themselves the "Über Sandwich Makers" in order to enforce their slogan and purpose: to have extremely tasty and healthy food while trying not to leave a large carbon footprint on the environment.
That brings us to the sandwich of the week: their wild smoked Alaskan salmon sandwich. Served on a "bretzel" baguette (the German word for, you guessed, it pretzel,” this sandwich is simple, smoky, and fresh with wild Alaskan smoked salmon, vine-ripened tomatoes, red onions, sliced cucumbers, and dill crème fraîche. To top it all off, this delicious lunch combination contains only 450 calories.
You’re probably thinking, "How does this sandwich only have 450 calories when it is served on a pretzel roll?" Well, the answer is that Hannah’s bretzel rolls are made with organic whole-grain flour and butter instead of the classic pretzel recipe, which uses white flour and lard. The rest of the ingredients are strategically compiled to enhance the overall cool, refreshing taste of this sandwich. The airy yet sharply aromatic dill crème fraîche is the perfect spread to tie in the tomatoes, red onions, and sliced cucumbers with the smoky taste of the wild Alaskan salmon.
The best news about this sandwich is that you can eat it without feeling bad about your body or the environment, so there is absolutely no reason to pass up this guilt-free and delicious dining experience.
Skyler Bouchard is a junior writer at the Daily Meal. Follow her on Twitter at @skylerbouchard.
Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!
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