Salmon Pesto Focaccia Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the LUV SALMON SO MUCH recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy! Ingredients:
1 (14 3/4 ounce) can salmon |
1/2 cup pesto sauce |
1/2 cup red onion (finely chopped) |
1/3 cup sun-dried tomato (oil-packed & chopped) |
4 tablespoons mayonnaise (reduced fat) |
2 teaspoons lemon peel (finely shredded) |
1 focaccia bread (8-in round or 1 12-in french bread) |
romaine lettuce leaf (as desired) |
Directions:
1. Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
2. Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
3. Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
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