Mediterranean Salmon and Veggie Sandwich

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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

Olive oil

Lemon juice

Sea salt

Soy mozzarella cheese

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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.

3 Comments

  1. Posted February 4, 2013 at 10:13 pm | Permalink

    What do you think about the canned salmon and the whole fresh/wild debate? I’ve been considering if recently but haven’t looked at any cans so I’m not even sure if it says it right on there!

  2. ewjanel
    Posted February 4, 2013 at 10:43 pm | Permalink

    I stock up on canned salmon at Costco because they have Wild Alaskan canned salmon that’s boneless/skinless and the cans are BPA free! Trader Joe’s might be as well. Regardless, I only choose wild salmon, not farmed.

  3. Posted February 6, 2013 at 5:43 pm | Permalink

    i love salmon, but i have never tried canned salmon. will give it a go!

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