This sandwich was inspired by my near-empty pantry and hungry tummy. It's really easy to create and though I didn't time myself with a stopwatch, it takes less than ten minutes to put together.
It's essentially a modified grilled cheese sandwich with Salmon.
Oh, I'm not the soi-disant of sandwiches by any means, so the recipe is open to tweaking. That disclaimer being set, on with the sandwich!
Step 1: Ingredients
These were literally the last few remaining items in my pantry which felt like I was back at university. Since they're rather boring on their own, I thought I'd spice it up and present it in a tabloid magazine format (see photo).
You will need:
Whole Wheat Bread
Cheese (I used Land O Lakes "Chedarella" snack cheese, but sliced cheese will also work!)
Canned Salmon (I like Bumble Bee's "Wild Alaskan Pink Salmon" but use the brand you like/have)
Butter (or Margarine)
You will also need a Panini Press or George Foreman grill or good ol' fashioned frying pan.
Onions (which you have to grill/sauté first, prior to including it in your sandwich)
Paprika (Powdered, for seasoning on Salmon)
Step 2: Assembly
There's really nothing to this. It's essentially a glorified grilled cheese sandwich, only awesomer.
1. Butter both slices of bread and leave face up
2. Spread your cheese over one slice
3. Scoop some of your canned salmon over the cheese and sliced bread
4. Season with pepper and salt
(Optional: season with paprika and add your grilled/sautéed onions. You won't see onions in this picture because I didn't have any!)
5. Add another layer of cheese by stacking it on the salmon
6. Flip the waiting buttered slice around so that it kisses the stack to cover up your sandwich.
7. Now butter that exposed top slice
Step 3: Grill Time
Using a flat spatula, carefully flip your sandwich on top of the grill so that the "buttered outer slice" is now touching the heat.
Quickly butter the now former-bottom half of your sandwich before gently pressing down your Panini Press/George Foreman grill.
** If you are going to cook on a pan, DO NOT butter the top slice until you're ready to flip it over. This way, you don't transfer the butter away from your bread as you press down with your spatula.
I ended up over-cooking my first sandwich because I wasn't really paying attention to it. The good news is, it still tasted great because of the extra melted-cheese.
The second time around, I timed it (about a minute on "High" on the George Foreman grill) and turned out to be a nice golden brown with just the right amount of melted cheese.
Step 4: Nom Nom Nom
Serve your sandwich with some hot Campbell's Condensed Tomato soup. The one pictured is my family's variation of tomato soup. I can write a separate instructable for that, but like this sandwich, there was nothing to it: tomato soup, canned corn (drained), milk -- all mixed in a pot and heated.
Hope you liked my first (ever) Instructable! Oh and feel free to share your own modifications to this "Sally Melt."
alias RaDragon ^_^