If you’ve been around here for a little while, you know how much I love toast, specifically sandwiches. I grew up eating sandwiches for lunch everyday. Even on the weekends my family made tuna melts on Sunday afternoons. It was our tradition that we’d come home from church, everyone in the kitchen, mixing wild caught tuna cans with mayonnaise and placing slices of bread on a big cookie sheet ready for the oven. It was the classic open-face-tuna-melt with melty Swiss cheese topped at the end of baking then broiling until golden. Toppings like a thick, juicy, red tomato maybe some mustard or some green sprouts to finish off the sandwich.
I made my peanut butter and jelly sandwich for lunch when I didn’t feel like having turkey bologna and ketchup. And when I grew up I started making fancy breakfast sandwiches like smorgasbord that were perfect for brunch time too. The point here, I’ll always be a mix-everything-together-and-throw-some-bread-on-the-outside kind of girl. The more really is the merrier. Which is why you should make this salmon sandwich. Yes, the title is simple but when you look at the ingredients, the possibilities are endless. So I’ll tell you what I added in mine but the key here is the salmon and I like to make it ahead and use the leftovers for lunch!
The super, great thing is you could even make this the night before and bring it for lunch the next day when you need it on the go! Who doesn’t love creamy avocado and crunchy cucumber and caramelized onion in your sandwich? I bet you could add sprouts and crispy romaine or spinach and blackberry jam. Woa, I bet some of you are weirded out by that…um but have you ever tried it?? Hello to Thanksgiving sandwiches the next day with cranberries and turkey and there you go! So why not get creative with your toppings too? I promise you, this lunch you won’t want it to end.
- 2 slices sprouted, grainy bread
- 1/4 avocado
- 1-2 slices tomato
- several slices cucumber
- 1 tbsp paleo mayo
- 1 slice raw onion
- 1 slice cheese
- salt & pepper
- leftover salmon
- olive oil or butter
Make salmon the night before so you can use it as leftovers for the sandwich.
Slice cheese, cucumber, onion, tomato and avocado and set aside.
Toast the bread in the toaster oven and on one side place the slice of cheese. If you don't have a toaster oven, you can place the toasted bread in the pan on the stove to melt the cheese.
Heat up the salmon on the stove top in a pan with some olive oil or butter. You can break apart into pieces with spatula. Place the slice of onion in same pan to get a little caramelized.
Assemble sandwich by adding mayo to one side of toasted bread with avocado then build with the rest of the toppings and add salt & pepper to taste!