Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
15 mins
Cooking Time
5 mins
Serves
2
Ingredients
Ingredients
- 2 tins (approx. 150 g ea.) MSC certified sustainable smoked salmon (or substitute for non-smoked tinned salmon)
- 2 slices fresh lavash bread or ½ a focaccia sliced lengthwise in two
- 5 slices of provolone cheese
- 4 (180 g) cups iceberg lettuce, shaved
- 1 green pepper, sliced
1 large tomato, sliced
Dressing:
- 1/2 cup (125 ml) mayo
- ½ cup (64 g) grated parmesan
- 1 tbsp (15 ml) red wine vinegar
- ¼ cup (37 g) pepperoncini, roughly chopped
- 1 tsp (5 g) fresh garlic, grated or minced
Method
Method
- Preheat oven to broil.
- In a medium sized bowl, mix the mayo, parmesan, red wine vinegar, pepperoncini and garlic. Toss Iceberg lettuce with the mayo dressing and set aside.
- Top one piece of lavash (or one half of the focaccia) with the provolone. Broil until melted and bubbly.
- Remove from oven and top generously with the iceberg mixture, green peppers and tomato slices.
- In a small bowl, using a fork break up the smoked salmon with the oil from the tin into bit sized chunks. Spread evenly on the remaining piece of lavash (or the other half of the focaccia)
- Assemble both halves, wrap in parchment paper (if desired), cut into two and enjoy!
Pro Tip: If you can find it, fresh lavash bread is amazing for this sando. Otherwise use as thin a loaf as you can, like a nice focaccia.