What a great idea! I used dark rye bread and only 3.5 oz leftover roasted salmon per sandwich--which was plenty. I just reheated the salmon for 45 seconds in the microwave and toasted the bread because it's February and a hot lunch is preferable. Also used arugula instead of watercress. Really satisfying with a small salad of romaine and orange slices.
EllenDeller Posted: 02/17/13