Cheesy salmon salad sandwiches

makes 3-4 servings

Filling:
1 can salmon (213 grams)

2 tbsp mayonnaise 1 tsp Dijon mustard 2 finely chopped pickles ½ cup finely chopped celery (1 medium stalk) ½ cup grated old cheddar cheese (measure after grating) hefty pinch of black pepper to taste
Container options:
2 slices of bread or English muffin

pita tortilla

  1. Pick the skin and bones out of the salmon (leave them in if you want, they are fully edible and add calcium and other fun minerals).
  2. Mash the filling ingredients together in a large bowl until thoroughly combined.
  3. Top your bread or tortilla with the filling and enjoy straight up or grill on a Panini press for a melted treat. Set aside the remaining salad for later sandwiches.

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