Ingredients
For the salmon salad:
- 15 oz. cooked salmon (canned works fine), flaked and smashed a bit
- 1/4 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon dill
- 1 Tablespoon yellow mustard
- juice of 1/2 lemon
- 1 – 2 Tablespoons chives
- 1/2 – 1 teaspoon Sriracha
- 1/4 – 1/2 cup asparagus, cooked till crisp tender, cooled and chopped
For assembling the sandwiches:
- Steamed asparagus spears
- Toasted ciabatta rolls
- Sliced sweet onion
- Slices of swiss cheese
Instructions
- Mix all salmon salad ingredients together in a bowl.
- Spread on bread, topped with some of those crisp-tender asparagus spears and sliced onion, lay some swiss cheese slices over top and bake at 400 for 5 – 10 minutes until the cheese is good and melty. Toast the top half of the bread and serve. (It’s yummy just spread on bread cold too, with a few cucumber slices for extra crunch.)
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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