Salmon & Asparagus Salad Sandwich

Instead of tuna salad sandwiches, try using salmon for a change! It just tastes better. To make these sandwiches even healthier, I used Greek yogurt in place of most of the mayo. It works beautifully. You can use any kind of cooked salmon for this … or even canned salmon works.

I made this recipe for a special project I was working on last weekend (to be revealed later this week!), but there was enough left over for me to have a few good sandwiches out of it.

I really love the taste of salmon and asparagus together, so when I started making some salmon salad for a sandwich, it just seemed natural to grab the asparagus out of the fridge drawer and add that. Then it occurred to me it would be even better to pile a bunch of the beautiful green spears on my sandwich and melt some cheese over it. So I did! 🙂

Salmon Asparagus Salad Sandwich

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

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Ingredients

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For the salmon salad:

• 15 oz. cooked salmon (canned works fine), flaked and smashed a bit
• 1/4 cup light mayonnaise
• 1/2 cup nonfat Greek yogurt
• 1 teaspoon dill
• 1 Tablespoon yellow mustard
• juice of 1/2 lemon
• 1 – 2 Tablespoons chives
• 1/2 – 1 teaspoon Sriracha
• 1/4 – 1/2 cup asparagus, cooked till crisp tender, cooled and chopped

For assembling the sandwiches:

• Steamed asparagus spears
• Toasted ciabatta rolls
• Sliced sweet onion
• Slices of swiss cheese

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Instructions

1. Mix all salmon salad ingredients together in a bowl.
2. Spread on bread, topped with some of those crisp-tender asparagus spears and sliced onion, lay some swiss cheese slices over top and bake at 400 for 5 – 10 minutes until the cheese is good and melty. Toast the top half of the bread and serve. (It’s yummy just spread on bread cold too, with a few cucumber slices for extra crunch.)

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Show & Share Wednesday, Tasty Thursday, Thursday’s Treasures and Mop it Up Monday.