Grilled Au Naturale Wild Salmon Sensations Tapenade Sandwich with Sundried Tomato-Mayonnaise
Number of Servings: 1
Ingredients
Description
UPC
SCC-14
Amount
Salmon, Au Naturale Glaze, Grilled Fillet, 4 oz, 1/10 lb
0-00-79149-24474-3
1 pc
Baguette, Small
1 pc
Olive Tapenade, Prepared
2 tb
Romaine Lettuce, Leaves
1 pc
Roasted Red Pepper, Cut In Strips
.5 pc
Sun Dried Tomato Mayonnaise
1 oz
Instructions
* Sun dried tomato mayonnaise - In a food processor combine 1/3 cup mayonnaise and 2 tablespoons drained sun dried tomatoes packed in oil until tomatoes are coarsely pureed. (Yield: 1/2 cup).
To Plate: Cut baguette in half, horizontally. Spread bottom half with tapenade and layer with lettuce, red pepper strips and Salmon fillet. Place top baguette half beside bottom half, open-face style, and spread with sun dried tomato mayonnaise.
