Open-Faced Grilled Salmon Sandwiches

• 4 salmon fillets (1 inch thick and 5 ounces each), skin removed
• 3/4 cup mesquite marinade
• 1/4 teaspoon pepper
• 4 slices sourdough bread (1/2 inch thick)
• 1/4 cup tartar sauce
• 4 iceberg lettuce leaves
• 4 lemon wedges, optional

1. Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes.
2. Drain salmon, discarding marinade. Sprinkle salmon with pepper.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork.
4. Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.

salmon, mesquite marinade, pepper, bread, tartar sauce, lemon wedges

Taken from www.tasteofhome.com/recipes/open-faced-grilled-salmon-sandwiches/ (may not work)