Best Salmon Pesto Focaccia Sandwiches Recipes

SALMON- PESTO FOCACCIA SANDWICHES

Salmon- Pesto Focaccia Sandwiches image

Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.

Provided by abloom69

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

14 3/4 ounces canned salmon or 14 3/4 ounces canned salmon
1/2 cup prepared pesto sauce
1/2 cup sweet onions or 1/2 cup red onion, finely chopped
1/3 cup sun-dried tomato packed in oil, chopped
3 tablespoons mayonnaise (can use reduced fat)
2 teaspoonlemons, zest
1/4 teaspoon salt
1 (8 inch) round focaccia bread or 1 (12 inch) French bread
1 bunch romaine lettuce leaf

Steps:

Place salmon in a medium bowl.
Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.

SALMON PESTO FOCACCIA SANDWICHES

Salmon Pesto Focaccia Sandwiches image

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!

Provided by twissis

Categories Lunch/Snacks

Time 15m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 3/4 ounce) 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)

Steps:

Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.

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