Italian Salmon Salad Sandwich
Per ServingItalian Salmon Salad Sandwich |
||
|---|---|---|
| Makes: 1 serving | ||
| Serving Size: 1 sandwich | ||
| Calories | 285 | |
| Fat | 12 | g |
| Saturated Fat | 2.5 | g |
| Carbohydrate | 21 | g |
| Fiber | 4 | g |
| Sugars | 5 | g |
| Cholesterol | 25 | mg |
| Sodium | 460 | mg |
| Potassium | 720 | mg |
| Protein | 22 | g |
| Phosphorus | 385 | mg |
| Choices: Starch 1, Vegetable 1, Lean Meat 2, Fat 1.5 | ||
- Makes: 1 serving
- Serving Size: 1 sandwich
- Preparation Time: 15 minutes
Ingredients
| 3 | oz. | canned wild salmon (no salt added), |
| drained and flaked | ||
| 3 | sun-dried tomato halves | |
| (not oil packed), minced | ||
| 1 1/2 | Tbsp. | finely minced red onion |
| 1/2 | tsp. | salt-free Italian seasoning |
| 1/2 | tsp. | small capers, drained |
| 1/2 | tsp. | olive oil |
| 1 | slice pumpernickel bread, cut in half | |
| 1/2 | Tbsp. | commercially prepared pesto |
| 1 | tomato slice | |
| 1 | leaf butter lettuce |
Directions
- In a small bowl, mix the salmon, sun-dried tomatoes, red onion, Italian seasoning, capers, and olive oil.
- To serve immediately, spread one side of both halves of the bread with the pesto. Add the salmon salad and top with the tomato slice, lettuce, and the remaining half slice of bread. To pack, wrap the tomato slice and lettuce leaf in cling film, and add them to the sandwich just before serving.
