Salmone Panino Italiano

I'm not going to even bother you with a silly introduction.  Italian Salmon Sandwich!

Recipe:


Thick Salmon Filet
Cuban bread (or herbed bread of your choice)
Lemon
Garlic
Extra Virgin Olive Oil
Arugula
Sundried Tomatoes
Mustard Spread (see recipe)
Yellow cherry tomatoe

Mustard Spread Recipe:
Stone ground mustard
Dijon Mustard
Extra Virgin Olive Oil
Balsamic Vinegar
Cayenne Pepper (a good amount)
Fig Jam
Garlic Powder
Pepper

Start this dish with marinating the salmon filet with whole garlic cloves, lemon juice, extra virgin olive oil and pepper.  Bake it at 350 degrees Fahrenheit covered in a pan for 20 minutes depending on the thickness of your cut.  Then uncover it for another 5 or 10 minutes to add a lovely golden crisp to the outer layer of the filet.  Once the salmon is done allow it time to cool off.

Prepare the mustard spread and refrigerate it until you are ready to assemble the sandwich.   Cut the yellow cherry tomatoes in half.  Thinly slice the lemon and bake it in the oven for 5 minutes at 350 degrees Fahrenheit. Toast your bread in the oven and then you are all ready to assemble this spring lunch sandwich.

To assemble the sandwich just spread a generous amount of your mustard spread on one side of the bread, add the oven baked lemons, half sliced yellow cherry tomatoes, the thick succulent filet of baked salmon, sundried tomatoes and a plentiful of peppery arugula.