Salmon, Cucumber & Mint Sandwiches
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Kalamata olives, chopped red onion, juicy tomato, and fresh mint are just a few of the flavorful 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!
Ingredients
Canned salmon
6 oz, drained, drained and picked over for large pieces of skin and bone
Persian (mini) cucumber
1 item(s), finely chopped
Red onion
¼ medium, finely chopped
Olives
8 olive(s), large, Kalamata, pitted, finely chopped
Plain fat free Greek yogurt
3 Tbsp
Fresh mint leaves
2 Tbsp, chopped
Lime zest
1 tsp
Fresh lime juice
1 Tbsp
Table salt
¼ tsp
Sriracha chili sauce
¼ tsp
Whole wheat French bread
8 oz, baguette, split, soft centers removed
Lettuce
4 leaf/leaves, large, red leaf variety
Tomato
8 slice(s), thick
Instructions
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
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