These sandwiches are incredibly easy and make an elegant lunch for an afternoon get together with friends or a picnic. The ingredients can be arranged before hand and packed to assemble easily or put together and packed for later.
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 Sandwiches
- 2 7.5 oz Cans RedHead or ThinkPink Canned Salmon (I like one of each)
- 2 Tbl Mayo
- 2 tsp Dijon mustard
- 2 Stalks Celery Minced
- 2 Tbl Chives Minced
- 1 Tbl Flat Leaf Parsley Minced
- 1/2 Cups Blueberry Cream Cheese (Recipe Follows)
- 1 Cup Arugula
- 8 Slices Dark Rye Bread
Blueberry Cream Cheese
- 1 8 oz Package Cream Cheese Room Temperature
- 1 Cup Frozen Blueberries Partially Thawed
- 1 Tbl Horseradish
- 1 Lemon Zested
Sandwiches
Drain Salmon and mix with mayo, Dijon, celery, chives and parsley. Spread blueberry cream cheese evenly on 4 pieces of Rye bread and divide the salmon salad evenly between the other four pieces. Top Salmon with Arugula and the second half of bread and serve.
