Mediterranean Salmon and Veggie Sandwich
Funk deemed this dinner “Restaurant Quality” so I have to share. I love hot, open-faced sandwiches on fresh, crusty bread, so I tossed some ingredients together on Ciabatta bread rolls that made for an easy weeknight dinner. I think I could eat this sandwich every single night.
Ingredients (makes 4 open faced sandwiches):
1 jar drained artichoke hearts
1 jar fire roasted peppers
2 Tbsp capers
2 cans boneless, skinless salmon
2 cups fresh baby spinach
4 ciabatta rolls, cut in half
Soy mozzarella cheese
Cut artichoke hearts and peppers into strips.
Prepare salmon salad by fork mashing salmon with capers, a few squirts of lemon juice, a drizzle of olive oil and pinch of salt.
Drizzle olive oil on ciabatta roll halves. Top with a few tablespoons or a little less than ¼ cup of salmon. Layer on artichoke hearts, peppers and spinach. Top with shredded mozzarella cheese. I buy a block of Trader Joe’s soy mozzarella and thinly slice it using a veggie peeler.
Set oven to broil and cook until cheese has melted and begins to brown, about 10 minutes.