Eye Opening Salmon Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This sandwich has some kind of kick! If you add extra mayo or sour cream, you've got a great salmon dip for crackers. Ingredients:
1 (7 1/2 ounce) can red salmon, drained and deboned |
2 tablespoons low-fat mayonnaise |
1 teaspoon tabasco sauce (or less, if you insist) |
1 tablespoon lemon juice |
1 tablespoon capers, well drained |
2 tablespoons fresh chives, chopped |
3 leaves leaves lettuce |
6 slices pumpernickel bread |
Directions:
1. In a mixing bowl, combine the salmon, mayo, hot sauce, lemon juice, capers and chives.
2. Have ready 3 slices of pumpernickel bread; place 1/3 of the salmon mixture on each slice of bread.
3. Top each with a lettuce leaf, then remaining slice of bread.
4. Note that a milder hot sauce can be used, but increase the amount then.
5. Dark rye bread is a great substitute for the pumpernickel.
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