1/2 Photos of Salmon Pesto Focaccia Sandwiches
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!
My Private Note
Units: US | Metric
- 1Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
- 2Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
- 3Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
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Nutritional Facts for Salmon Pesto Focaccia Sandwiches
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 198.9
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 1.3 g
- Cholesterol 58.1 mg
- Sodium 269.3 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.9 g
- Sugars 3.5 g
- Protein 21.8 g
The following items or measurements are not included: