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Reviewed: May 9, 2008

My mom found one of her old Taste of Home magazines, which had this recipe in it, and made this while I was visiting today. Even with her bungling the recipe (she never measures anything and tends to always put in too much mayo in everything), this was an excellent sandwich. I was surprised! :-) I am looking forward to making it for my own family.

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BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Jan. 6, 2008

Simple and tasty. (Sweet relish is also a good addition to tuna salad.) I make this often. I use soy milk instead of regular milk, and it works fine. Use a pie pan or small square baking dish to mix up the milk and egg to make it easier to dip the sandwich. Believe it or not, this works better with frozen bread--don't defrost, just dip it and put it right on the skillet.

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Jill R.

	Cooking Level: Beginning Living In: Albuquerque, New Mexico, USA
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Reviewed: Nov. 2, 2007

These were tasty. Our only problem with them is that when you dip in the milk/egg mix. they are difficult to put in the frypan fast enough. Ours drooped. But, they were really good. We thought about it, and we think we have a solution. Next time, we are going to build our sandwich in the pan. First, dip bread in milk/egg mix., put into pan. Secondly, put salmon mix onto bread. Thirdly, dip second slice of bread into mix and put on top. We think that will make better sandwiches. Will let you know.

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sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: Jun. 8, 2007

I have made this same sandwich for years. I always use red salmon as I think it tastes a bit better than the pink and always get extra cans when it is on sale. I crush the bones up fine to get the added calcium but get rid of the skin.

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Beth C


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Grilled Salmon Sandwiches

Reviewer:

BABSKITCHEN

Reviewer:

Jill R.

Reviewer:

sueon

Reviewer:

Beth C