Salmon Salad Sandwiches
- Total Time
- 0:05
- Prep
- 0:05
- Cook
- 0:00
- Serves
- 2
- Difficulty
- Easy
Serve each sandwich with some cherry tomatoes.
-
canned salmon7 ½ oz, drained and flaked
-
plain fat free yogurt3 Tbsp
-
cucumber(s)½ cup(s), peeled, seeded, and chopped
-
uncooked scallion(s)2 medium, thinly sliced
-
dill2 Tbsp, fresh, chopped
-
capers1 Tbsp, drained
-
lemon(s)½ medium, zested and juiced
-
whole wheat bread5 oz, baguette variety
- Stir together all the ingredients except the whole-wheat baguette in a medium bowl.
- Split the baguette lengthwise in half and remove the soft bready center. Spoon the salmon mixture into the bottom half of the baguette and cover with the top of the baguette. Cut the sandwich in half. Yields 1⁄2 sandwich per serving.