Toasted Salmon Sandwhiches with Lemon and Capers

My mother in law, who is an amazing cook, taught me how to make these salmon sandwiches quite some time ago, and now whenever I have left-over salmon, I always get really excited to make them– because they often turn out more delicious than the salmon dinner itself. I also love this recipe because of how dynamic and versatile it is. You can substitute left-over salmon for canned salmon, and as long as you have a mayo base, and some lemon in there… you can pretty much put in whatever toppings you like. My mother in law and I have tried several different variations of salmon sandwiches (flaked salmon, whole salmon filets, toasted on the outside, on the inside, both sides, with capers, without capers… etc) until we finally found the perfect salmon sandwich recipe! Here it is:

Ingredients for one sandwich:
1 salmon filet, flaked (or 1 can salmon)
2 Tbsp mayo
salt and pepper to taste
1 tsp capers
freshly squeezed lemon (1/2)
salt and pepper to taste
2 slices of bread
1 lettuce leaf

Directions:
Flake the salmon in a bowl. Add the mayo and season with salt and pepper
Toast the bread on one side. I do this by placing the bread on a baking sheet under the broiler for a couple of minutes
Put a lettuce leaf on the toasted side of one of the slices, then place the salmon mixture on top
Add a tsp of capers and some freshly squeezed lemon juice
Then put the sandwich together and slice in half.
Toasting the sandwich on the inside gives it a nice crisp bite, but you still get the nice soft outside that doesn’t tear up the roof of your mouth! This really is the perfect salmon sandwich–creamy, salty, crisp, soft and totally delicious!! My mother in law is a genius!!

Enjoy guys!
<3 Sarah