RH Staff

CHICKEN OF THE SEA

Yield: 24 sandwiches.

24 artisan crusty rolls, sliced
to taste, garlic mayonnaise
24 leaves of leafy green lettuce, washed and patted dry
24 slices of provolone cheese
24 slices of Swiss cheese
1 Chicken of the Sea Premium Pink Salmon, 40-oz. pouch
48 slices of avocado
48 slices of red onion rings
to taste, fresh ground pepper
to taste, creamy Italian dressing

Spread each half of crusty bread with desired amount of garlic mayonnaise. Layer bottom half of roll with one lettuce leaf, a slice each of provolone and Swiss cheese, 1/3 cup flakes Chicken of the Sea Premium Pink Salmon, 2 slices avocado, 2 slices red onion and desired amount of ground pepper. Drizzle dressing over entire sandwich filling; top with bread.