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Salmon Pesto Focaccia Sandwiches

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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!”
READY IN:
15mins
SERVES:
4
YIELD:
4 Sandwiches
UNITS:
US

Ingredients Nutrition

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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