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Sometimes when I get home a bit late from work, I don't really feel like making anything too difficult (last night was one of those nights). It's also nice to use up some ingredients that are sitting in the pantry.
I know the rule is to keep cheese away from fish, but I feel that tuna & salmon melts are the exception to the rule.
Ingredients
Makes 2 servings
- 1 can of wild sockeye salmon
- 2 tablespoons of mayonnaise (I also substitute plain 3% yoghurt..and it works)
- 1 teaspoon lemon juice
- Salt (to taste)
- Pepper (to taste)
- ¼ cup Parmesan cheese
- 1 cup shredded Aged Cheddar cheese (older the better)
- 4 slices of grainy bread
Preparation
Spread: Mix salmon with mayonnaise, lemon juice, salt, and parmesan cheese.
Sandwich: Set oven to broil. Lightly toast one side of all the slices of bread on a baking sheet. When toasted remove from oven and spoon 1/2 of the salmon mixture onto 2 toasted bread halves. Top with cheddar cheese. Broil open face 3 to 4 minutes until cheese melts and is lightly browned. Place the remaining slices of bread on top of the sandwich (pre-toasted side down) and toast until lightly brown, flip and toast the underside.
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