by Edwina Gadsby of Great Falls, Montana
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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