4-1/2 each POLLY-O Fresh Mozzarella, Ovoline, cut into 8 slices
6 cups lettuce
24 slices tomatoes
1-1/2 cups red onion s, grilled
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Let's Make It
To make the aioli, combine mayonnaise and roasted garlic. Refrigerate until needed.
For each sandwich, spread 2 oz. aioli on 2 slices of bread. Place one salmon fillet on one slice of bread and top with 1 teaspoon tapenade and 3 slices mozzarella; melt cheese. Remove from heat and top with 1/2 oz. lettuce, 1-1/2 oz. tomato, 1 oz. onions and second slice of bread. Cut in half and serve.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.