Salmon, Bread & Butter Pickle Sandwich

• 1 (7 1/2 ounce) can red salmon (I prefer sockeye or blueback)
• 2 tablespoons reduced-fat mayonnaise
• 1 -2 tablespoon fresh lemon juice
• 1 scallion, diced
• fresh ground black pepper
• 1 kaiser roll (remove most of the soft inside)
• 4 -5 round slices of bread & butter pickles
• 1 slice natural muenster cheese
• 1 large slice red onion
• 2 slices ripe beef tomatoes
• sea salt (optional)

1. Prepare salmon by removing all of the skin. You can remove the bones also but they mash easily and add to the value of the salmon.
2. Combine with the next four ingredients.
3. You will have much more then you need for one sandwich, but it will stay well in fridge for the next four days -- or, of course, you can use a smaller can of salmon.
4. Make sandwich using the sea salt on the tomato if you wish.
5. I start with the cheese, then red onion, salmon, tomato.
6. If you find this a bit dry for your taste, add a bit of mayo to the roll.
7. Well, that's it. Hope you enjoy!

red salmon, mayonnaise, lemon juice, scallion, fresh ground black pepper, kaiser roll, bread, cheese, red onion, beef tomatoes, salt

Taken from www.food.com/recipe/salmon-bread-butter-pickle-sandwich-384593 (may not work)