A refreshing and flavorful salmon salad sandwich recipe, perfect for a quick and satisfying meal.
In a mixing bowl, combine the canned salmon, low-fat mayonnaise, and the juice of one fresh lemon.
Ensure the salmon is well-drained before mixing to avoid excess moisture.
Add the chopped green onions, diced celery, lemon pepper, and salt to the bowl, and mix until well combined.
Chill the mixture for at least an hour to let the flavors meld together.
Toast the slices of whole-grain bread until golden brown.
Toasting the bread enhances its texture and prevents it from becoming soggy.
Place a crisp lettuce leaf on four slices of the toasted bread.
Use fresh, crisp lettuce for the best texture.
Spread the salmon mixture evenly over the lettuce leaves.
Divide the mixture evenly to ensure each sandwich has a balanced filling.
Top with sliced tomato and cover with the remaining slices of bread.
Press gently to secure the sandwich layers together.
Slice each sandwich in half and serve immediately.
Serve with a side of fresh fruit or a light salad for a complete meal.
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