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Chef Charlotte's Recipe for the Fish Grinder Sando/Sandwich  

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GRINDER SANDO_ingredients.jpg

GRINDER SANDO_ingredients.jpg

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Resource details

Resource ID

18141

Access

Open

Keywords:

Canada
Recipe
recipes
video recipe
sandwich
recipe video
smoked salmon
Instagram
Whole Foods Market
canned salmon
Charlotte Langley
fish sticks
Chef Charlotte Langley
Loblaws
Raincoast Trading
Clover Leaf
Scout
scout brand
Scout canning
gold seal
family recipe
kid friendly
tinned salmon
tinned smoked salmon
oceansseafood
smoked tinned salmon

Credit

MSC

Caption

Canadian Chef Ambassador, Charlotte Langley shares her recipe for Fish Grinder Sando/Sandwich using MSC certified sustainable smoked tinned salmon.

Recipe:

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.
Intro: Call it a ‘sub’, ‘hoagie’, ‘hero’ or ‘grinder’, this sandwich is hearty, filling and so satisfying. Fresh garlic gives it just the right amount of bite, and tinned smoked salmon shines as an unexpected ‘sando’ star.
Prep: 15 minutes
Cook Time: 5 minutes
Serving size: 2 as a main course for lunch or dinner
Experience level: Beginner
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
How-to:
1. Preheat oven to broil.
2. 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.
3. Top one piece of lavash (or one half of the focaccia) with the provolone. Broil until melted and bubbly.
4. Remove from oven and top generously with the iceberg mixture, green peppers and tomato slices.
5. 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)
6. Assemble both halves, wrap in parchment paper (if desired), cut into two and enjoy!

Usage rights/Notes

Available for use on the MSC social media channels. Please tag @ChefCharlotteLangley

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