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 relish. 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.
Let me know if you try them. You can of course use gluten and egg based products to recreate too.