Ingredients
- 2 2 3.3 lb. pouches or 64 oz. cans* red or pink Alaska
- Salmon, drained
- 2 cups 2 cups mayonnaise
- 2 Tbsp. 2 Tbsp. lemon zest, grated
- 24 ea. 24 ea. French rolls, plain, 6 or4 baguettes, cut into 6
- portions each portions each
- 12 oz. 12 oz. (12 cups) mixed salad leaves
- 3 lbs. 3 lbs. tomatoes, sliced 1/4
- 3 lbs. 3 lbs. avocados, medium, skin and pit removed,
- sliced 1/2 sliced 1/2
- Salt and freshly ground black pepper, as needed
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break salmon into large chunks. Set aside.
- Mix mayonnaise and lemon zest and spread each sandwich with 1 1/2Tbsp. lemon mayonnaise. Top with 1/2 cup salad leaves, 2 tomato slices, 4
- avocado slices and 1/2 cup (3 oz.) salmon chunks. Season with salt and pepper.
- Hold cold for service.
- Tip:
- For an upscale sandwich, serve open-faced salmon baguettes topped with chopped hardboiled egg and caviar.
Share this Recipe
