Salmon Sandwiches

brought by Heather Brown, adapted from Ina Garten

I usually use previously cooked salmon. If I make salmon on Sunday we will have these sandwiches on Tuesday or Wednesday with the leftover salmon. I halve the original sauce recipe and it "sauces" about 7-9 sandwiches.

For the sauce (already halved by Heather):

• 1/2 cup good mayonnaise
• 2 tablespoons sour cream
• 1/4 + 1/8 teaspoons white wine vinegar
• 6 fresh basil leaves
• heaping 1/4 cup chopped fresh dill
• 1 tablespoon coarsely chopped scallions, (white and green parts)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 teaspoons capers, drained

To assemble:

• 6 fresh soft white or brioche rolls (I get brioche rolls from Russo's)
• 1/4 pound mesclun mix or fresh basil leaves (I use basil)

Directions

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on one side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.