A few days ago, I came across a recipe for a chicken sandwich. I thought about how nice it looked and about how much I’d love to enjoy something like it. After a moment of pondering, I came up with the wonderful idea of swapping the chicken out for salmon. After all, salmon is one of my favorite things and I’ve prepared many types of salmon sandwiches in the past. I decided to go with the salmon, so that’s what I’ll write about today. A great tasting salmon sandwich I made a few days ago.
This sandwich is so easy to make, it’s silly. While it’s common to fry up some salmon fillet and throw it on some bread that’s got mayo on it, I’m going to go one step further here. Instead of just mayo, I’m going to mix mayo and pub style mustard together. That’ll add some flair to things. Also, I’ll only put the mayo on one side of the bread. On the other side, I’ll put some chopped up giardiniera. If you aren’t familiar with giardiniera, then please allow me to fill you in. It’s a mixed vegetable combination that’s been pickled. You can find jars of this near the pickles in the grocery store. The combination includes carrots, those small white onions you see everywhere, peppers, cauliflower and a few other things. It’s got tons of flavor and I can’t believe I’ve been passing this stuff by my entire life. Processed with olive oil and parsley makes it even better, so it’s really a no brainer that it’s going to bring this salmon sandwich to the next level.
1 Fat Loaf of Italian Bread
4 4-Ounce Pieces of Skinless Salmon Fillet
1 16-Ounce Jar of Giardiniera
1/4 Cup Packed Parsley, Chopped
1 Tablespoon Extra-Virgin Olive Oil
Handful of Baby Greens
3 Tablespoons Regular Mayonnaise
2 Tablespoons Pub Style Mustard
2 Tablespoons Regular Olive Oil
Ground Black Pepper
I’d like to thank Curtis Stone for his inspiration for this recipe. I found the chicken sandwich recipe in his Good Food, Good Life cookbook, so I feel he should get some credit here.
Chop Up the Giardiniera
Add the extra-virgin olive oil, parsley and drained and rinsed giardiniera to a food processor. Pulse the processor a few times until everything is broken down just until it’s coarsely chopped.
Mix the Mayo & Mustard
In a small bowl, combine the mayo and mustard and mix well.
Fry the Salmon
Warm a large skillet over medium heat. Add the regular olive oil to it and then add the salmon. Sprinkle some salt and pepper on the salmon.
Cook the salmon for a few minutes until you see the color change about half way up each fillet’s side. When that happens, flip the salmon over and continue cooking for about two more minutes or until you see the color on the other side meet the previously changed one. When the salmon is cooked, turn off the heat and remove the fillets from the pan.
Assemble the Sandwiches
While the salmon is cooking, cut eight fairly thick pieces of bread from the loaf of Italian bread. Toast the pieces. Then, spread some giardiniera on four pieces and mayo/mustard mixture on the other four.
Add some baby greens to the mayo sides of the bread too.
Next, gently break apart each piece of cooked salmon and arrange the pieces on the giardiniera sides of the bread. Put the sandwiches together, cut them in half if you want and you’re done! Serve and enjoy!
The Final Salmon Sandwich
It’s simple, but it’s got a lot of flavor. I can promise you that. I love the giardiniera and the mayo and mustard mixture. Those things add a lot. I also love regular pan-fried salmon with a bit of salt and pepper, so this recipe goes the extra mile to bring many great things together. If you decide to make one of these sandwiches, please let me know your thoughts in the comment section below. Thanks for reading!