Salmon Salad Sandwiches on Ciabatta

bon appétit

Lora Zarubin

Makes 4 servings

Source

Ingredients

2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked

2 green onions, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/2 cup (about) Piment d'Espelette Mayonnaise

4 4-inch squares ciabatta or focaccia

Arugula

Method

Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula, then salmon; cover with remaining bread.