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Salmon Panini
Ingredients
- 3 Tbsp. canola oil, divided
- 2 oz. diced tomato
- 2 oz. grilled yellow kernel corn
- 1 Tbsp. chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 Tbsp. chopped fresh tarragon
- 8 slices sourdough bread, toasted
- 4 oz. arugula
- 4 oz. thinly sliced Genoa salami
- 8 oz. sliced tomatoes
- 4 salmon fillets (3 oz. each), grilled
- 4 oz. peeled pitted sliced avocado
Directions
- 1. Combine 1 Tbsp. of the canola oil, diced tomatoes, corn and cilantro. Refrigerate until
- ready to use.
- 2. Combine mayonnaise and tarragon. Spread one side of each slice of bread with mayonnaise mixture. Top 4 of the slices evenly with arugula, salami, sliced tomato, grilled salmon and avocado.
- 3. Cover with second slice of bread. Brush outside of sandwiches with remaining 2 Tbsp. of oil. Grill in heated panini press until golden and ingredients are hot.
- 4. Serve with a small amount of the tomato and corn relish.
- Nutritional information per serving: Calories 901; Total Fat 41g; Saturated Fat 9g;
- Trans Fat 0; Cholesterol 119mg; Sodium 1215mg; Total Carbohydrate 86g; Dietary Fiber 7g; Total Sugars 7g; Protein 45g
