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!

• Ready In: 15 mins
• Serves: 4
• Yields: 4 Sandwiches

Ingredients

• 1 (14 3/4ounce) can salmon
• 1⁄2 cup pesto sauce
• 1⁄2 cup red onion (finely chopped)
• 1⁄3 cup sun-dried tomato (oil-packed & chopped)
• 4  tablespoons mayonnaise (reduced fat)
• 2  teaspoons lemon peel (finely shredded)
• 1  focaccia bread (8-in round or 1 12-in French bread)
•  romaine lettuce leaf (as desired)

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.