Our website has detected that you are using Internet Explorer (IE) - a browser we no longer support. We recommend switching browsers to avoid issues with features on the site. View supported browsers here.

Grilled Salmon Ciabatta Sandwiches

Yield: Yield: 2–4 servings




Reorder #
Market Item
Salmon Fillets, skin-on
1 tsp.
2 Tbsp.
Market Item
Fresh Baby Arugula
1 cup
6 slices

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Heat your grill to about 375°F and prep your salmon by drizzling each fillet with olive oil and seasoning, to taste, with salt, pepper, garlic powder, and paprika. Place salmon, skin-side down in a grill basket and grill for about 5 minutes. Flip the basket an grill skin-up for about 8 minutes or until salmon is a bright pinkish-orange and completely opaque. Remove the skin after cooking. Finish par-baked ciabatta rolls in oven per package instructions. Spread one side of the ciabatta with mayonnaise and spread pesto on the other. Add fresh arugula, grilled salmon, tomato, and avocado slices. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.