Rustic Salmon Sandwich
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This refreshing summer sandwich is an easy prepare-ahead entrée
for your next picnic or dinner party. For the perfect Northwest
meal, serve the Rustic Salmon Sandwich with a couple of salads
and fresh berries for dessert. Serves 8
8 Grand Central Bakery Grande Bolo Rolls
2 lbs. salmon, grilled or poached
For the dressing:
1 tbsp. Champagne vinegar or white wine vinegar
1 tbsp. lemon juice
2 tbsp. chopped flat-leaf parsley
2 tbsp. chopped fresh tarragon
Salt and pepper to taste
For the tarragon-fennel slaw:
½ head of green cabbage, cored and finely shredded (about 4 cups)
¾ cup fennel, thinly sliced crosswise
2 tbsp. fennel leaves, chopped
½ cup chopped flat-leaf parsley
¾ cup chopped arugula
¼ cup chopped fresh tarragon
2 tbsp. chopped shallot
½ cup extra virgin olive oil
1 cup fresh squeezed lemon juice
Salt and pepper to taste
To prepare the sandwiches:
Poach or grill the salmon filet, chill.
Whisk or shake the ingredients for the dressing together.
Toss ingredients for the slaw.
Pull out the insides of the Bolo rolls, leaving a wall about ½
thick. Brush the walls liberally with some of the dressing. Break
the salmon into chunks and place inside the bottom half of the
roll. Divide the slaw evenly over the salmon in each roll. Place
the tops on the rolls and wrap tightly in foil. Refrigerate overnight.
To serve, cut each sandwich into half to form two triangles.
