YIELD: 24 servings
24 ea. artisan rolls, sliced
Garlic mayonnaise, as needed
24 leaves leafy green lettuce, washed and patted dry
24 slices provolone cheese
24 slices Swiss cheese
1 pouch pink salmon (40 oz.)
48 slices avocado
48 slices red onion
Freshly ground pepper, as needed
Creamy Italian dressing, as needed
- Spread each half of crusty bread with desired amount of garlic mayonnaise.
- Layer bottom half of each roll with one lettuce leaf, a slice each of provolone and Swiss cheeses, 1/3 cup salmon, 2 sliced avocado, 2 slices red onion and desired amount of ground pepper.
- Drizzle dressing over entire sandwich filling; top with bread.
Recipe and photo from Chicken of the Sea International.