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FRESH SALMON SANDWICH WITH TOMATOES AND CHEESE MAKES TWO SANDWICHES I absolutely love salmon and am always looking for new ways to serve it. This recipe was created when I had quite a bit of leftover roasted salmon from the night before. I usually cook more salmon than I need so there is enough leftover for lunch. But this time we didn’t eat quite as much so there was plenty leftover for dinner sandwiches. I love when that happens. Dinner sandwiches are so quick and easy to prepare when there are leftovers. However, I wouldn’t hesitate to purchase and roast salmon just for this sandwich because it still takes no time at all. INGREDIENTS 8 ounces center-cut salmon fillets Salt and pepper to taste 1 small lemon 1 medium garlic clove, finely minced 2 teaspoons chopped fresh dill 2 teaspoons chopped fresh parsley Olive oil 2 large crusty rolls, preferably whole wheat Mayonnaise (I use light or canola) Thinly sliced extra sharp white cheddar cheese 1 medium tomato, juices and seeds removed, thinly sliced Hot peppers (optional) To prepare salmon, preheat oven to 450° F. For easy cleanup, line a shallow baking sheet or pan with foil and spray lightly with cooking oil. Pat the salmon dry with paper towels. Place, skin-side down, on the baking sheet. Season with salt and pepper, then drizzle with a little lemon juice. Sprinkle the garlic, dill and parsley on top of the fillets and press down with your fingers to help it adhere. Drizzle each fillet with a little olive oil. Bake until the desired doneness, about 8 minutes for medium-rare, depending on thickness. Remove from oven and let rest about 5 minutes. Meanwhile, cut the rolls in half horizontally. If desired, use your fingers to scoop out some of the bread from each half to make a canoe shape. Place on a baking sheet, cut side up, and toast under a broiler until golden. Lightly spread each half with mayonnaise. Place the salmon on the bottom halves, breaking it apart as needed to fit the roll. Top with the tomato slices. Return the bottoms to the broiler and broil just long enough to heat the tomatoes, about 3 minutes. Top with the optional hot peppers, then the top rolls. Serve immediately. Note: Any kind of cooked fresh salmon would work in this sandwich, whether its roasted, grilled, broiled, pan-seared or poached. It’s all good. So, make extra one night and enjoy a good sandwich the next.

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