1
zucchini, medium-size
1-1/2
tablespoons mayonnaise
1
tablespoons pesto sauce
1/2
loaf (8 ounces) Italian bread, cut into 8 slices
1
can (7-1/2 ounces) salmon, drained and flaked, divided into 4 portions, or 6 ounces fresh, poached salmon, divided into 4 portions*
4
slices (4 ounces) Havarti cheese
2
tablespoons(1/4 stick) butter
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Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces. In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with 2 slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top. Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2-3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.
*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.
*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.
Serving Size: 1 sandwich
Calories: 590
Protein: 29g
Fat: 37g
Carbohydrates: 34g
Roxanne Garland
Charlotte, NC
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