Open Salmon Melt
1 (14.75 ounce) can salmon
1 cup mayonnaise
1/2 pint grape tomatoes, halved
Sliced pickles
4 French or Italian sandwich rolls
8 slices Provolone cheese
Heat the oven to 350 degrees.
Drain the canned salmon of all liquid. Mix together the salmon and
mayonnaise. Split the rolls and lay out both halves of each roll separately
on a baking sheet. Divide salmon mixture among roll halves. Place one slice
of cheese on top of the salmon mixture and bake in the preheated oven for
about 15-20 minutes, until cheese melts. Top with halved tomatoes and sliced
pickles.
1 (14.75 ounce) can salmon
1 cup mayonnaise
1/2 pint grape tomatoes, halved
Sliced pickles
4 French or Italian sandwich rolls
8 slices Provolone cheese
Heat the oven to 350 degrees.
Drain the canned salmon of all liquid. Mix together the salmon and
mayonnaise. Split the rolls and lay out both halves of each roll separately
on a baking sheet. Divide salmon mixture among roll halves. Place one slice
of cheese on top of the salmon mixture and bake in the preheated oven for
about 15-20 minutes, until cheese melts. Top with halved tomatoes and sliced
pickles.
