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Home | Blog | (30 minute weeknight meal) Gluten-Fr . . .

(30 minute weeknight meal) Gluten-Free Salmon Melts

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August 12, 2013

With the exception of an occasional tuna noodle casserole, I tend to avoid tuna. So when I craved tuna melts the other night, I decided to make salmon melts instead. The family gobbled them up!

And while I might be frustrated with the holes in Udi's sandwich bread, I haven't experienced the issue with their hot dogs buns. In fact, I think they are the perfect size for this recipe. If you don't use Udi's, use whatever gluten-free roll you love.


Note to the Cook

If you don't use canned salmon, you might be (unpleasantly) surprised to find that the large cans come with skin and bones. Luckily, my hubs enjoys the somewhat slow work of cleaning the fish. If you don't, or are pressed for time, buy the smaller cans that are skinned and deboned. You want about 18 ounces of tuna total, which is what I got from two 14 ounces cans after skinning and deboning.

4 Udi's hot dog buns (or comparable gluten-free rolls)

4 tablespoons (1/2 stick) butter, softened

2 (14.7 ounces) can red or pink salmon, skinned and cleaned (see "note to the cook" above)

10 leaves fresh basil, chopped (about 1/2 cup chopped)

1/4 cup chopped fresh flat-leaf parsley

1/2 cup green olives with pimentos, chopped

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons mayonnaise

salt and freshly ground black pepper, to taste

1 large tomato, sliced into thick pieces. Then, cut the slices in half.

8 slices provolone cheese, sliced in half

1. Combine the tuna with the herbs, olives, and onion. Use a fork and stir to combine, breaking up large pieces of the salmon as you go. Add the olive oil and mayonnaise. Stir to combine. Season with salt and black pepper to taste. Set aside.

2. Spit the hot dog buns horizontally along the cut. Separate each bun and spread with butter, about 1/2 tablespoon per piece.

3. Heat a large skillet over medium heat. Place the bread, butter side down, into the skillet and toast until golden brown, about two minutes. If all the bread doesn't fit into the skillet at once, do this in two batches. I did.

4. Remove the bread from the skillet and place on a rimmed baking sheet. Spread each bun with the prepared salmon filling. Place two tomato slices on each bun. They might overlap. On top of the tomatoes, place two slices of cheese.

5. Preheat your broiler. Place the sandwiches under the broiler and broil until cheese melts and turns golden brown, about two minutes. As always, don't walk away while you broil the sandwiches. Be sure to keep a keen eye on them as they broil to prevent burning.

6. Serve right away. (And enjoy!)

About the author:

Elizabeth Barbone is the owner and editor of and is the author of "Easy Gluten-Free Baking" and "How to Cook Gluten-Free".

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