Arugula Salmon Sandwich Recipe

1. Zest one lemon, and set aside. Juice the zested lemon and set aside.

2. Set salmon steaks on a large piece of aluminum foil. Pour half of the lemon juice onto the steaks; thinly slice the other lemon, and place the slices on the tops of the steaks.

3. Wrap the foil around the steaks to seal in a packet, then put the packet in a pie plate.

4. Bake in a preheated 350 degrees F oven for approximately 20 minutes until just cooked through. Discard the lemon slices.

5. Set aside to bring to room temperature, and gently break the salmon into chunks.

6. Combine the mayonnaise, Mezzetta Non-Pareil Capers, chopped egg, lemon zest, and ¼ cup of the Mezzetta Cream Style Horseradish in a bowl. Stir to combine. Add freshly ground pepper to taste. Set aside.

7. Combine the Mezzetta Extra Virgin Olive Oil, remaining lemon juice, and fresh dill in a bowl; whisk together to make a vinaigrette

8. Start with pouring half of the vinaigrette over the arugula and red onion, and toss to combine and coat; taste, and add more of the vinaigrette as needed. Add salt and pepper to taste. Set aside.

To Assemble

1. Heat a sandwich grill or a heavy skillet. Slice bread horizontally; cut the middle of the bread out, leaving ½-inch on both top and bottom slices.

2. Brush the sandwich spread on both sides of the bread. Layer sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted red bell peppers, salt and ground pepper.

3. Close sandwich and cut into 4 equal pieces. Brush top and bottom of the sandwich with butter.

4. Set sandwich, butter side down in the sandwich grill or skillet. Place a large heavy skillet on the sandwich to evenly distribute weight.

5. Cook for about 3 or 4 minutes on each side, until nicely browned and the cheese is melted, turning once. Repeat for the second sandwich.

6. Serve warm, and enjoy!