This is a brilliant way to use up left over salmon and have a nutritious killer sandwich for lunch or dinner!
Recipe for 4 sandwiches:
About a 1/2 pound cold cooked salmon
1/2 red onion very finely diced
1 stalk celery very finely diced
1/2 red bell pepper very finely diced
1/4 c Italian parsley, leaves picked and chopped
1 c Best Foods mayo
1 big pinch of cayenne pepper
salt and pepper
parmesan cheese
8 slices sourdough bread from Bakery San Juan
butter and a little olive oil for cooking
Mix all the ingredients together to form a stiff mixture, adding more or less mayo. Spread the mixture out evenly onto the bread and grate on a little fresh parmesan cheese. Place a little oil and butter in a heavy saute pan and put it on medium low heat, you want to warm all the ingredients up together and not brown the bread too quickly.
Bon Appetit! Chef Hobbes
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