Grilled sandwiches are all the rage, lately. Everywhere you go, you can find some sort of new, creative grilled sandwich. We've turned dips, soups, salads into grilled sandwiches. So, when I had leftover baked salmon in the fridge, I decided to turn my favourite salad, into a grilled sandwich. I incorporated the ingredients from a cobb salad, into my grilled cheese sandwich. It was amazing!!!
The salmon was sandwiched into some dense whole grain oat bread and mingled with tomato, avocado, bacon and cheese. It was a luscious, creamy, tangy sandwich on perfectly toasted bread. The blue cheese added a nice salty tang, which complimented the salmon perfectly. I think what I like best about this sandwich is that it is so healthy, but tastes sensational. For added tangyness, feel free to spread both slices of bread with mayonnaise, before assembling.
Salmon Cobb Grilled Sandwichesprintable version
4 slices whole grain bread
1 C flaked fresh baked salmon
6 slices cooked bacon
1 tomato, sliced
1 avocado sliced
4 large slices mozzarella, from deli
1/3 C blue cheese, crumbled
1/2 C baby spinach and arugula (mixed)
Preheat a panini press or cast iron skillet, to medium low heat. Cut avocados around the middle, to the pit. Gently twist each side and pull apart. Carefully remove the pit and using a spoon, remove the flesh from the skin (by running the spoon around the inside of the skin). Squeeze generously with lemon juice and slice; set aside.
Place slices of bread on a clean work surface. Place mozzarella slices on each slice of bread. Top 2 slices of bread with spinach/arugula, top with tomatoes, followed by the salmon, and blue cheese. Top the salmon with bacon and avocado and place top slice, cheese side down. Lightly press on each sandwich, to ensure all ingredients will stay put.
Brush tops of sandwiches with olive oil and carefully place in press/skillet, oil side down. Brush tops of sandwiches with remaining oil. If using a press, close press and grill according to manufacturer directions. If using a skillet, place a second skillet on top of the sandwich and place something heavy inside (use a large can or a brick). Gently press down and grill for 2-3 minutes. Carefully flip sandwich, return second skillet on top and grill for 2-3 additional minutes. Remove from heat, slice with a serrated knife and serve.
This post linked to
Full Plate Thursday
Fit and Fabulous Friday