GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
GRILLED SALMON SANDWICH WITH DILL SAUCE
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
- Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.
Nutrition Facts : Calories 930.9 calories, Carbohydrate 29.6 g, Cholesterol 145.2 mg, Fat 67 g, Fiber 2.2 g, Protein 50.7 g, SaturatedFat 12.6 g, Sodium 1079.3 mg, Sugar 4.1 g
GRILLED SALMON SANDWICHES
When our family was all home, I made this recipe often. As the children grew up, it became more difficult to be together for a meal, but Sunday evenings were always ours. These delicious sandwiches helped make those meals special. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Spread over 4 bread slices. Top with remaining bread., Beat egg and milk; dip sandwiches in mixture. Brown on a well-greased griddle or skillet on both sides. Serve immediately.
Nutrition Facts : Calories 376 calories, Fat 20g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 756mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
GRILLED SALMON & CHEDDAR SANDWICHES
Make and share this Grilled Salmon & Cheddar Sandwiches recipe from Food.com.
Provided by Bekah
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the salmon with the onion, lemon juice, and mayonnaise.
- Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese.
- Add a top slice of bread and butter both sides of the sandwich generously.
- Grill until brown, then turn and brown the other side, and the cheese is melted.
- Serve hot.
GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
- Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.
OPEN-FACED GRILLED SALMON SANDWICHES
In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.
Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED SPAM®, TOMATO, CHEDDAR CHEESE, AND SWEET ONION SANDWICHES
I can remember eating these as a kid with Mom and Dad forty years ago. They are high up on the list of my favorite summertime comfort foods.
Provided by AvidAngler
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
- Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.
Nutrition Facts : Calories 774.9 calories, Carbohydrate 33.7 g, Cholesterol 149.5 mg, Fat 56.5 g, Fiber 5.4 g, Protein 34.8 g, SaturatedFat 28.3 g, Sodium 2065.6 mg, Sugar 7 g
DELICIOUS GRILLED SALMON SANDWICHES
Make and share this Delicious Grilled Salmon Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil.
- Rub the outside of the salmon with olive oil, salt, and pepper, to taste.
- Grill for 5 minutes on each side, or until the salmon is almost cooked through.
- Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade.
- Process until combined.
- Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise.
- Spread a tablespoon of sauce on each cut side.
- On the bottom 1/2, place some mesclun salad and then a piece of salmon.
- Place the top of the roll on the salmon and serve immediately.
- (I like to toast the rolls on the grill too) Enjoy!
Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 4.4, Cholesterol 93.2, Sodium 810.9, Carbohydrate 40.2, Fiber 1.5, Sugar 3.6, Protein 36.7
STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY
This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
- Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
- Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
- Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
- Enjoy!
Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams
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