Everyone I know who has a garden says that it's overflowing with tomatoes and zucchini. Eggplants and basil. Lettuce and bell peppers.
What should they do with all this produce?
A question for the ages, because this happens to everyone who has a garden, every year.
Except for me. I got exactly one tomato on one plant, one tomato on another and the third one has three teeny green ones and a few flowers. Most of my basil was devoured by local animals and the few that were left have just a few leaves.
I didn't even bother to plant anything else because I have failed summer after summer.
EXCEPT for the chives! I have a lovely, flourishing pot of chives!
So I snipped some of those lovely, fragrant stalks and added them to a Salmon Melt Sandwich. Leftover salmon of course, plus tomatoes and summer squash from someone else's garden.
I am certain that the chives make all the difference in how wonderful this tastes.
Salmon Melts with TOMATOES, SQUASH and Chives
- 2 tablespoons butter, slightly softened
- 4 slices whole wheat bread, lightly toasted
- 8-12 thin slices yellow squash or zucchini
- 4-8 slices tomato
- 5-6 ounces cooked salmon, broken into chunks
- 1-1/2 tablespoons chopped fresh chives
- 2/3 cup shredded mozzarella cheese
- 1-1/2 tablespoons grated Parmesan cheese
Preheat the oven to 400 degrees. Spread the butter equally on one side of each of the toast slices. Place the slices on a cookie sheet. Place 2-3 slices of squash and 1-2 slices of tomato on top. Place equal amounts of the salmon on top of the tomato. Scatter with the chives. Sprinkle the mozzarella on top. Sprinkle with Parmesan cheese. Bake the sandwiches for about 8 minutes or until the cheese is hot and bubbly.
Makes 4 pieces