Salmon, cucumber, and mint sandwiches

Salmon, Cucumber & Mint Sandwiches

Points® value
Total Time
20 min
20 min
Kalamata olives, chopped red onion, juicy tomato, and fresh mint are just a few of the flavourful ingredients joining canned salmon in these delicious baguette sandwiches. That’s why we recommend digging out the bread before you assemble them—otherwise, the filling would tumble out every time you take a bite!


Canned salmon

6 oz, drained and picked over for large pieces of skin and bone

Persian (mini) cucumber

1 item(s), finely chopped

Red onion

¼ cup(s), sliced, finely chopped


8 large, Kalamata, pitted, finely chopped

Plain fat free Greek yogurt

3 tbsp(s)

Fresh mint leaves

2 tbsp(s), chopped

Lime zest

1 tsp(s)

Fresh lime juice

1 tbsp(s)

Table salt

¼ tsp(s), or to taste

Sriracha chili sauce

¼ tsp(s), or to taste

Whole wheat french bread

8 oz, baguette, split, soft centers removed


4 leaf/leaves, large, red leaf variety


8 slice(s), thick


  1. Using a fork, in a medium bowl, flake the salmon. Stir in the cucumber, onion, olives, yogurt, mint, lime zest and juice, salt, and sriracha.
  2. Line the bottom halves of the bread with the lettuce and tomatoes. Top with the salmon filling and cover with the top halves of the bread. Cut into 4 sandwiches.
  3. Serving size: 1 sandwich