1 tablespoon mayonnaise
2 slices pumpernickel bread
2 ounce smoked trout, flaked with a fork
1 ounce aged Gouda cheese,
cut into thin slices or crumbled
½ small-medium Granny Smith apple,
cored and cut into ¼-inch slices
A few leaves baby spinach or arugula
Freshly ground black pepper
- To assemble the sandwich, spread the mayonnaise on one side of both pieces of bread.
- Mound the trout on one of the bread slices, then top with the Gouda, apple, and arugula. Season with pepper.
- Top with the other slice of bread, cut in half, eat, and enjoy.
- from Joe Yonan, Food and Travel Editor at The Washington Post