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Salmon Havarti Pesto Melt

1 zucchini, medium-size
1 1/2 tablespoons mayonnaise
1 tablespoons pesto sauce
1/2 loaf (8 ounces) Italian bread, cut into 8 slices
1 can (7 1/2 ounces) salmon, drained and flaked, divided into 4 portions, or 6 ounces fresh, poached salmon, divided into 4 portions*
4 slices (4 ounces) Havarti cheese
2 tablespoons(1/4 stick) butter

1. Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces.
2. In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with 2 slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top.
3. Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2 to 3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.
   

Makes 4 sandwichs.

*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.

*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.

Serving Size: 1 sandwich
Calories: 590
Protein: 29g
Fat: 37g
Carbohydrates: 34g

Recipe by Roxanne Garland
Charlotte, NC

Recipe provided courtesy of the American Dairy Association.

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