Salmon Pumpernickel Sandwiches
Serve with baked chips.

Servings: 2

‹ Back to Sandwiches

• 1 (7 1/2 ounce) can red salmon, drained and deboned
• 2 tablespoons fat-free mayonnaise
• 1 teaspoon Cholula sauce (or less, if you like)
• 1 tablespoon lemon juice
• 1 tablespoon capers, well drained
• 2 tablespoons fresh chives, chopped
• 3 leaves lettuce
• 6 slices pumpernickel bread

In a mixing bowl, combine the salmon, mayo, hot sauce, lemon juice, capers and chives. Have ready 3 slices of pumpernickel bread; place 1/3 of the salmon mixture on each slice of bread. Top each with a lettuce leaf, then remaining slice of bread.

Per Serving: 270 Calories; 6g Fat (21.1% calories from fat); 1g Saturated Fat; 20g Protein; 33g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 1017mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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