Both myself and Oliver, 7, are egg-free and I’m also gluten-free too, so these grilled salmon sandwiches made with egg and gluten-free baps from Sainsbury’s are utterly perfect for us.
Coupled with thick chunks of salmon is tangy pickled red cabbage and creamy egg-free mayo.
This makes a filling lunch or even a laid-back dinner the whole family will love. Simple, quick and full of flavour, do give these sarnies a whirl!
Serves 4 (1 bap each)
- 12 pieces of salmon (6 pieces cut in half)
- mild olive oil
- 4 x egg and gluten-free baps, sliced
- Butter for spreading
- 1 lettuce, chopped
- 4 tbsp pickled red cabbage (1 per bap)
- Sea salt and freshly ground pepper
- Chilli sauce/ ketchup
- Egg-free mayo
Place the salmon (some oil drizzled over the top) under the grill at 180°C for 10-12 minutes, until cooked. Meanwhile butter one side of the baps and layer with lettuce. Add the cooked the salmon and cover with chilli sauce/ketchup, egg-free mayo and pickled red chilli. Season with salt and pepper. Add the top side of the bap.
You will love these filling sandwiches with a twist!