SALMON-PESTO FOCACCIA SANDWICHES

by Edwina Gadsby of Great Falls, Montana

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska canned salmon, drained and flaked
• 1/2 cup prepared pesto
• 1/2 cup finely chopped sweet or red onion
• 1/3 cup chopped, drained, oil packed sun dried tomatoes
• 3 tbsp. reduced fat mayonnaise
• 2 tsp. finely shredded lemon peel
• 1/4 tsp. salt
• One 8 inch round focaccia bread or 12 inch French bread
• romaine lettuce leaves

Place salmon in a medium bowl. Add pesto, onion, tomatoes, mayonnaise, lemon peel and salt; mix well. Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours before serving.

Makes 4 servings.

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