Salmon Salad Sandwiches
1 (14-ounce) Can Sockeye Salmon, drained
1/2 Cup Mayonnaise
3 Tablespoons Dijon Mustard
1/3 Cup Grated Parmesan Cheese
1 Orange Bell Pepper, chopped
4 Stalks Celery, chopped
Mixed Lettuce Leaves
6 Martin’s Dinner Potato Rolls, halved
In a medium bowl, combine salmon, mayonnaise, mustard, and cheese and mix gently.
Stir in bell pepper and celery.
To make sandwiches, add lettuce to the bottom half of each roll, then add salmon filling and top half of roll. Serve immediately, or keep cool until ready to serve.
Recipe adapted from: www.thespruce.com