Author Notes
This recipe was a case of leftovers-meet-brunch need. Leftover salmon filled in for tuna of the typical tuna melt, and bulked up with veggies. Another bonus: it's do-ahead up to actual cooking. —RonnieVFein
Ingredients
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4
slices whole wheat or multigrain bread
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3 tablespoons
butter at room temperature
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3 tablespoons
chopped fresh dill
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16
thin slices zucchini
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8
slices tomato
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8 ounces
cooked salmon
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1 cup
grated mozzarella cheese
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3 tablespoons
grated Parmesan cheese
Directions
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Preheat the oven to 400 degrees.
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Lightly toast the bread and place the slices on a baking sheet.
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Blend the butter and dill together and spread in equal amounts on the bread slices.
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Top each slice with zucchini and tomato slices.
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Crumble the salmon into chunks and place equal amounts over the vegetables.
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Sprinkle each sandwich with the mozzarella cheese.
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Sprinkle each sandwich with Parmesan cheese.
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Bake for 5-6 minutes or until the cheese is hot and bubbly.
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