Ingredients
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14 3/4 ounces canned salmon or 14 3/4 ounces canned salmon
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1/2 cup prepared pesto sauce
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1/3 cup sun-dried tomato packed in oil, chopped
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3 tablespoons mayonnaise (can use reduced fat)
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2 teaspoonlemons, zest
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1/4 teaspoon salt
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1 (8 inch) round focaccia bread or 1 (12 inch) French bread
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1/2 cup sweet onions or 1/2 cup red onion, finely chopped
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1 bunch romaine lettuce leaf
Instructions
- Place salmon in a medium bowl.
- Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
- Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
- Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.