Salmon Panini Recipe

Name: Salmon Panini
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Ingredients: 1 can (213 g)Clover Leaf Pink or Sockeye Salmon, Wild Pacific, drained; 3 tbsp (45 mL)each mayonnaise and chopped sun-dried tomatoes; 1 tbsp (15 mL) chopped capers; 1/4 tsp (1 mL)pepper; 4flatbreads or pocket-less pitas; 1/2 cup (125 mL)lightly packed fresh basil or arugula leaves; 4thin slices provolone or mozzarella cheese; 2 tbsp (30 mL)Italian-style salad dressing or olive oil

Ingredients

1 can (213 g)Clover Leaf Pink or Sockeye Salmon, Wild Pacific, drained
3 tbsp (45 mL)each mayonnaise and chopped sun-dried tomatoes
1 tbsp (15 mL) chopped capers
1/4 tsp (1 mL)pepper
4flatbreads or pocket-less pitas
1/2 cup (125 mL)lightly packed fresh basil or arugula leaves
4thin slices provolone or mozzarella cheese
2 tbsp (30 mL)Italian-style salad dressing or olive oil

PREP TIME 15m	COOK TIME 6m	TOTAL TIME 21m
YIELD 4 servings

Instructions

Preheat a grill or grill-pan to medium.
Remove the skin and bones from the salmon if desired.
Blend the salmon with the mayonnaise, sun-dried tomatoes, capers and pepper until well combined.
Divide the mixture equally and spread evenly over two of the flatbreads.
Layer the fresh basil and cheese over each salmon topped flatbread and top with remaining flatbread.
Brush the dressing evenly over the outside.
Grill the sandwiches and occasionally press lightly with a spatula for 2 to 3 minutes per side or until well-marked and cheese is melted.
Cut each sandwich into 4 wedges.