Salmon sandwich

Ingredients:

• 4 rolls
• 1 red pepper, cut into small dice
• 2 anchovy fillets, smashed
• 2 garlic cloves, pressed
• 2/3 cup black olives (pits removed), chopped finely
• 2/3 cup green olives with pimento, chopped finely
• 2 Tablespoons finely chopped parsley
• 2 Tablespoons capers, chopped finely
• 2 Tablespoons olive oil
• 1/3 cup cream cheese, softened
• 8 oz. smoked salmon

Cut the rolls in half and remove some of the insides. Leave about 1/2-inch border. In a bowl, mix the red peppers, anchovies, garlic, black olives, green olives, parsley, and capers. Spread the cream cheese on the bottom of each roll. Measure out a 1/4 cup of the olive filling and place in each of the hollowed out rolls. Divide the salmon slices among the 4 roll and place on top of the olive mixtures.Top each with the rest of the olive mixture and top of the roll.
Wrap the sandwiches individually in plastic wrap. Place on a plate. Place another plate on top of the sanwiches. Place some cans or other weights on the top plate and place in the refrigerator for about 30 minutes.

 

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