Double Crunch Pink Salmon Salad Sandwich
Layering potato chips in a salmon salad sandwich is the ultimate hack. It not only adds a salty crunch with every bite but it also keeps the sandwich from getting soggy while packed in your lunchbox.
- Total Time: 15 minutes
- Yield: 4
Ingredients
- 2 cups canned or cooked salmon
- ⅔ cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh dill
- ½ cup minced red onion
- 1 celery stalk, finely diced
- 1 tablespoon capers
- 4 dashes hot sauce, or more to your liking
- Salt and pepper, to taste
- 8 slices rustic sourdough bread
- Plain kettle potato chips
- Leaf or romaine lettuce, rinsed and spun dry
- Whole pickles, for serving
Recipe courtesy of Rising Tide
Preparation
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Step 1 Prepare the salmon salad
Add the salmon to a medium mixing bowl and flake apart with a fork, removing any skin or bones. Add the mayonnaise, mustard, garlic powder, dill, onion, celery, capers, hot sauce and salt and pepper to taste. Using a rubber spatula, mix the ingredients until well combined.
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Step 2 Assemble the sandwiches
Place a layer of potato chips onto one piece of bread. Dollop spoonfuls of salmon salad on top of the chips and gently spread it out across the bread. Top with a layer of lettuce and another slice of bread. Repeat with remaining ingredients to make 4 sandwiches total.
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Step 3 Plate and serve or wrap and save
Plate the sandwiches with a dill pickle or fresh veggies on the side. If packing for lunch, wrap tightly in parchment paper. Store in an airtight container in the fridge overnight.
Recipe courtesy of Rising Tide
