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Lemon-Salmon Salad Sandwiches

Yield 4 servings (serving size: 1 sandwich)
Look for salmon in pouches in the canned fish section of the supermarket. A hearty white bread has sufficient heft to stand up to the sandwich filling. Slices from a bakery artisan loaf would dress up the sandwich even more.

Ingredients

  • 1 large lemon
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 2 (7-ounce) packages salmon
  • 3/4 cup thinly sliced cucumber
  • 8 (1-ounce) slices white bread

Nutrition Information

  • calories 362
  • fat 12.7 g
  • satfat 1.9 g
  • monofat 5.6 g
  • polyfat 3.9 g
  • protein 34 g
  • carbohydrate 29.4 g
  • fiber 0.3 g
  • cholesterol 74 mg
  • iron 2.9 mg
  • sodium 850 mg
  • calcium 87 mg

How to Make It

  1. Finely grate 1 teaspoon lemon rind; squeeze 3 tablespoons juice from lemon over a medium bowl. Add rind, mayonnaise, and pepper to bowl; stir well. Let stand 5 minutes. Add salmon to bowl; stir until well blended.

  2. Layer cucumber evenly over 4 bread slices; top each with about 1/2 cup salmon mixture. Top with remaining 4 bread slices.