Provencal Fisherman Sandwich

• 1-1/2 cups mayonnaise
• 12 oz. roasted garlic
• 24 slices 7-grain bread, sliced, toasted
• 12 each salmon fillet, grilled *
• 1/4 cup tapenade
• 4-1/2 each POLLY-O Fresh Mozzarella, Ovoline, cut into 8 slices
• 6 cups lettuce
• 24 slices tomatoes
• 1-1/2 cups red onions, grilled

1. To make the aioli, combine mayonnaise and roasted garlic.
2. Refrigerate until needed.
3. For each sandwich, spread 2 oz.
4. aioli on 2 slices of bread.
5. Place one salmon fillet on one slice of bread and top with 1 teaspoon tapenade and 3 slices mozzarella; melt cheese.
6. Remove from heat and top with 1/2 oz.
7. lettuce, 1-1/2 oz.
8. tomato, 1 oz.
9. onions and second slice of bread.
10. Cut in half and serve.
11. Yield: 12 Servings.

mayonnaise, garlic, bread, salmon fillet, tapenade, lettuce, tomatoes, red onions

Taken from www.kraftrecipes.com/recipes/provencal-fisherman-sandwich-57896.aspx (may not work)