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French Toasted Salmon Sandwich


These sandwich sandwiches are dipped in egg mixture then grilled, similar to Monte Cristo sandwiches.


  • 1 can (7 1/2 ounces) salmon, drained and flaked
  • 1/3 cup chopped celery
  • 1/8 teaspoon pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 8 slices bread
  • butter
  • 1 egg
  • 2/3 cup milk


Combine flaked salmon, celery, pepper, mayonnaise, and relish, blending well with a fork. Spread equal amounts of salmon mixture on 4 slices of bread; cover with remaining 4 slices of bread. Heat butter in a heavy skillet over medium low heat. Beat egg with milk. Dip sandwiches carefully in the egg mixture, then brown on both sides in hot butter in skillet.

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