Salmon Sandwich with a Dill Champagne Slaw

I’m not sure why a meat-free sandwich has taken me so long to discover, but I guess one good thing has come from quarantine: THIS SALMON SANDWICH.

Ingredients:

• Canned, Wild Caught Pink Salmon

• 1 Hoagie/Sandwich Roll

• Mixed Greens/Herbs

• Cucumber

• Carrots

• Dill Weed

• Ginger Power

• Trader Joe’s Onion Salt

  • *No TJ’s Onion Salt? Sub salt and onion powder.

• Champagne Vinegar

Directions:

• The Slaw: (to be frank, the slaw makes this sandwich)

  • Thinly slice cucumber and carrots (I slice 6 cucumber slices and about 6 carrots)

  • Add cucumber, carrots, a few dashes of dill, a dash of onion salt, and a dash of ginger powder to a small bowl.

  • Add to the bowl about a half a tablespoon(or more if you love vinegar!).

  • Toss slaw until cucumber and carrots are evenly coated.

  • Set aside.

    • *TIP: if you’d prefer less crunchy carrots/cucumber, create the slaw an hour or more before lunch. That way the veggies have time to soak up the vinaigrette.

• The Sandwich:

  • Cut the roll in half.

  • Top the bottom half with as much Salmon as you’d like.

  • Layer on Mixed Greens/Herbs

  • Layer on the slaw

  • Pour the extra vinagrette onto the sandwich or set aside as a dipping sauce!

  • Place theother half of the roll on top to complete the sandwich and ENJOY!

So simple, So Good.