12 servings kosher salt and pepper black freshly ground
8 slices maple bacon
8 slices pumpernickel swirl bread
1 small onion red sliced very thinly
1 small to 2 roma tomatoes very thinly sliced into rounds
12 ounces salmon smoked sliced
Equipment
bowl
frying pan
baking sheet
paper towels
oven
wire rack
spatula
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
Evenly space the bacon on a baking sheet lined with a wire rack and bake until crispy, 15 to 18 minutes.
Drain the bacon on paper towels, reserving the bacon fat from the pan. Reduce the oven temperature to 350 degrees F. Once cooled, finely mince the bacon.
For the caper spread: In a bowl, combine the cream cheese, capers, chives and honey mustard, and season with salt and pepper. With a rubber spatula, mix all the ingredients until combined. Adjust the seasoning if necessary.
Cut the crusts from the bread.
Brush slices on one side with the reserved bacon fat and transfer to the oven to warm through, about 5 minutes. Smear the fat side of four slices with some caper spread.
Layer with 1 1/2 ounces of smoked salmon, some red onion, tomato, minced bacon and arugula. Top with another slice of bread and cut each sandwich into thirds, to make finger sandwiches.
