Grilled Pita Salmon Sandwiches
Smoked and plain salmon are combined in these flavorful sandwiches, which are grilled to crispy perfection.
INGREDIENTS | SERVES 6
- 6 (4″) pita breads
- 1 (3.5-ounce) jar basil pesto
- 1 (3-ounce) pouch smoked salmon
- 1 (7-ounce) pouch pink salmon, drained
- ½ cup mayonnaise
- 1 red bell pepper, chopped
- ⅓ cup chopped green onions
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- ½ teaspoon dried dill weed
Carefully cut around the edges of each pita bread, forming 2 circles of each. Place, rough-side up, on cookie sheets. Brush each round with a bit of pesto.
Flake both kinds of salmon into bowl. Add mayonnaise, red bell pepper, green onions, both kinds of Cheese, and dill weed.
Divide among ½ of the pita-bread halves.
Top with remaining pita-bread halves and press down. Grill, either on outdoor charcoal grill, turning once, for 5 to 6 minutes, or on indoor dual-contact grill for 4 to 5 minutes until pita breads are crisp and cheese is melted. Cut in half to serve.
Pita Breads
Pita breads are available in several types: plain white, whole wheat, and flavored. Choose your favorite when you make this recipe or any recipe or sandwich with pita breads. The breads are baked to form a hollow pocket, which you can see when you slice them in half.
