This sandwich is an opportunity to enjoy the combination of springtime, baby vegetables and salmon. By creating this sandwich, dipping it into an egg mixture and then, grilling on a grill, griddle or Panini grill similar to a Monte Cristo sandwich. It is possible to also prepare this sandwich in a heated skillet just be cautious about the fats you use to cook the sandwich. The volume of fat and the type you use will not only flavor the sandwich, but will also have an effect on the cooking time and the color of your finished product.

Vegetable and Salmon Grilled Sandwich

· 8 ounces salmon, cooked and flaked
· 1/3 cup celery stalk , chopped or in 1/4 inch slices
· 1/4 cup chives or green onions, chopped
· 1/8 teaspoon black pepper , freshly ground
· 1/4 cup mayonnaise or Miracle Whip
· 2 tablespoons sweet or dill pickle relish
· 8 slices bread, white, wheat, or your personal choice
· butter, margarine or oil
· 1 large egg
· 2/3 cup half and half or heavy cream
· 1/4 cup baby carrots, chopped
· 1/4 cup fennel, chopped (optional)
· 1/4 cup spinach, chiffonade

DIRECTIONS:

Combine flaked salmon, celery, chives, pepper, mayonnaise, and relish. Blend well. Spread equal amounts of salmon mixture on half the bread slices. Top with an assortment of the carrots, fennel and spinach. Cover with remaining 4 slices of bread.

Combine egg and cream, beat well. Dip sandwiches carefully into the egg mixture, drain excess. Brown on both sides using a grill, griddle, Panini or skillet that has been preheated at medium to medium-high.


VARIATIONS:

To add even more flair and flavor, open the grilled sandwich just before serving and add some chard, crunchy radicchio or thin slices of red onion. Serve immediately so that these last ingredients do not wilt.

Open the already grilled sandwich and spread a pinch of shredded Parmesan or Asiago cheese. Even a Pepper Jack or Sharp Cheddar cheese, in moderation, will brighten the salmon without overpowering it.

A great standby to many salmon and fish dishes is drizzling lemon and a sprinkle of freshly chopped dill.

Slices of pepperoncini or banana peppers adds a mild to moderate bite of flavor.


SERVING SUGGESTIONS:

Cut into bite size portions and serve as an appetizer or party treat.

An unconventional, but surprisingly valid wine suggestion to accompany this salmon sandwich is a pinot noir.

Enjoy!