1. Wild, sustainably harvested salmon (love Henry & Lisa's...) mixed with all kinds of complementary condiments: capers, Flo's pepper relish, touch of whole grain mustard and mayo (eggless Vegenaise, actually)
2. Use good quality bread (here, sourdough from When Pig's Fly), the top slice less toasted than the bottom
3. Let no one tell you that you it's taboo to combine fish with cheese (slightly melted muenster, no less)
4. LOTS of delicious greens (here, gorgeous microgreens from Herb Farmacy, so fresh when purchased at the farmers' market that they're still vibrant and crisp nearly two weeks later!)
5. A cold beer might've been pretty darn tasty with this, but alas, I had to refrain
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