Smoked Sandwiches 2-Ways: Prime Rib vs. Salmon | Cookin' Somethin'

Name: Smoked Sandwiches 2-Ways: Prime Rib vs. Salmon | Cookin' Somethin'
Total time: 60 min
Ingredients: 1 lb Salmon; 2 jars Barbecue seasoning; 1 bottle Bbq sauce; 2 Bagel; ¼ Red onion; ½ Cucumber; 3 cloves Garlic; 9 pieces Scallion; 1 tbsp Soy sauce; 1 tbsp Vinegar; 1 tsp Toasted sesame oil; 2 tbsp Fish sauce; 1 Lime; ¼ cups Sesame seed; ¼ cups Dill, finely chopped; 2 cups Cream cheese; ¼ cups Milk; 2 lb Beef; 4 Kaiser Rolls; 2 Onion; 1 Jalapeño chili; ¼ cups Cilantro, finely chopped; 2 tbsp Red wine vinegar; 2 tbsp Extra virgin olive oil; 1 tsp Salt; ¼ tsp Black pepper, cracked; 1 Lemon; Butter

By Matty Matheson · 60 min

Ingredients

Salmon1 lb
Barbecue seasoning2 jars
Bbq sauce1 bottle
Bagel2
Red onion¼
Cucumber½
Garlic3 cloves
Scallion9 pieces
Soy sauce1 tbsp
Vinegar1 tbsp
Toasted sesame oil1 tsp
Fish sauce2 tbsp
Lime1
Sesame seed¼ cups
Dill · finely chopped¼ cups
Cream cheese2 cups
Milk¼ cups
Beef2 lb
Kaiser Rolls4
Onion2
Jalapeño chili1
Cilantro · finely chopped¼ cups
Red wine vinegar2 tbsp
Extra virgin olive oil2 tbsp
Salt1 tsp
Black pepper · cracked¼ tsp
Lemon1
Butter

Instructions

Make the cucumber and red onion slaw: thinly slice the red onion, cucumber and 6 scallions, combine with the soy sauce, black vinegar, sesame oil and fish sauce, add the zest of 1 lime and the juice of ½ lime, season to taste, and set aside.
Make the scallion and dill cream cheese: mix the cream cheese, 3 chopped scallions, the dill and the whole milk until smooth, and set aside.
The night before, season the salmon liberally with about 4 tablespoons of the sweet BBQ seasoning, place on a rack over a tray and refrigerate overnight.
Preheat the smoker to 375°F. Smoke the salmon skin-side down until the internal temperature reaches 120°F.
Rest the salmon on a rack over a tray, brushing it liberally with the maple molasses BBQ sauce while it rests.
Toast the sesame seeds in a dry pan over medium heat until golden brown, then toss with 2 tablespoons of the sweet BBQ seasoning.
Cut the bagels in half and broil cut-side up until golden brown, about 2 minutes.
Assemble: spread the cream cheese generously on each bagel half, add half the salmon to the bottom halves, top with 2 tablespoons of slaw, sprinkle with the sesame seeds, close and press lightly. Serve with extra BBQ sauce.
Prepare the chimichurri: preheat the smoker to 375°F, halve the 2 onions and season the cut sides with salt, then smoke cut-side up for 30–40 minutes until soft and caramelized.
Let the onions cool, then finely chop them and combine with the jalapeño, cilantro, grated garlic clove, red wine vinegar, olive oil, kosher salt and black pepper. Mix well, adjust seasoning and set aside.
Season the ribeye generously with about 4 tablespoons of the original BBQ seasoning, then smoke at 375°F, flipping every 5 minutes, until the internal temperature reaches 125°F.
Rest the steak on a rack for at least 15 minutes before slicing.
Halve the kaiser rolls and broil cut-side up until golden brown, about 2 minutes. While still hot, spread 1 tablespoon of butter on each half and rub with a garlic clove.
Slice the steak thinly, divide among the 4 bottom buns, top each with a generous spoonful of chimichurri, add the top buns and serve immediately.

Summarized from Matty Matheson's video. Watch it for the details.

Watch the recipe video

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