Salmon Havarti Pesto Melt
This recipe for Salmon Havarti Pesto Melt was submitted by Roxanne Garland of Charlotte, North Carolina.
1 zucchini, medium-size
1 1/2 tablespoons mayonnaise
1 tablespoon pesto sauce
1/2 of a 1-pound loaf Italian bread, cut into 8 slices
1 (7.5-ounce) can salmon, drained and flaked, divided into 4 portions, or 6 ounces fresh, poached salmon, divided into 4 portions*
4 (1-ounce) slices Havarti cheese
2 tablespoons butter
- Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces.
- In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with 2 slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top.
- Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2 to 3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.
Makes 4 sandwiches.
*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.
Recipe provided courtesy of the American Dairy Association.