This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Summer brings a bounty of fresh vegetables in every color. This is my favorite time of year. There’s nothing like sitting in the garden eating warm sun-soaked tomatoes with salt. With the abundance of fresh produce and local farmers market selections available at Heinen’s, it’s hard to choose just one vegetable for my menu. So, why choose? Pile them high and eat the rainbow. Today I made a Rainbow Veggie Salmon sandwich using cold grilled salmon, colorful vegetables and cranberry basil mayo.
I simply chopped fresh basil and dried cranberries and added them to Hellmann’s mayonnaise. I think fresh cranberries may be even better in this mayo, but as is, it was pretty darn good.
For this sandwich, I simply started with ready-made salmon filets from the Heinen’s prepared foods counter. You can make it any way you like. Then, on your favorite hearty multigrain bread, stack your favorite veggies. I tried to make a rainbow with mine. I was only missing yellow, but yellow peppers would have been the perfect solution. I’m still working on blue. Any suggestions?
This sandwich varies with the availability of seasonal produce, so no recipe is really needed. Today I used beets, red cabbage, red onion, butter lettuce, Parisian cucumbers, salmon, carrots and thinly sliced red peppers and of course cranberry, basil mayo. If you have a mandolin, now is the time to get it out and use it. It makes light work of all these thinly sliced vegetables.
This one is perfect for your next summer picnic. Just wrap it up tight in waxed paper or parchment so it’s easier to handle and none of that colorful goodness escapes.