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Ingredients Jump to Instructions ↓

  1. 1 zucchini, medium-size

  2. 1 1/2 tablespoons mayonnaise

  3. 1 tablespoons pesto sauce

  4. 1/2 loaf (8 ounces) Italian bread, cut into 8 slices

  5. 1 (7 1/2-ounce) can salmon, drained and flaked, divided into 4 portions, or 6 ounces fresh, poached salmon, divided into 4 portions*

  6. 4 slices (4 ounces) Havarti cheese

  7. 2 tablespoons(1/4 stick) butter

Instructions Jump to Ingredients ↑

  1. Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces.

  2. In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with 2 slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top.

  3. Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2 to 3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.

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