YIELD: 22 SANDWICHES
Chile-Lime Dressing:
1 large shallot, thinly sliced
1 cup fresh squeezed lime juice
¾ cup sugar
⅓ cup Thai-style chile sauce
⅓ cup rice vinegar
3½ Tbsps. sesame seed oil
3½ Tbsps. lite soy sauce
2¾ cups carrots, julienne
2¾ cups cucumbers, julienne
22 sesame seed hoagies, sliced
40 oz. pink salmon, skinless, boneless, flaked (1 pouch)
¾ cup roasted peanuts, chopped
½ cup fresh mint, chopped
1. For the dressing: Mix all dressing ingredients together until well blended.
2. For the sandwiches: In bowl, combine carrots and cucumber; evenly divide among hoagie rolls. Top with salmon, ½ Tbsp. peanuts and 1 tsp. mint. Drizzle Chile-Lime dressing over filling. Serve immediately.
Recipe and photo: Chicken of the Sea International
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