• Cooking Time: 35
  • Servings: 1
  • Preparation Time: 10



  • ½ oz margarine
  • 2 slices marble rye bread
  • 2 tbsp Cajun tartar sauce
  • 2 slices Swiss cheese
  • 4 oz salmon, cut in half
  • 3 oz coleslaw, dry, squeeze out excess juice
  • 3 slices tomato


  • Preheat oven to 350° F.
  • Place ½ ounce of margarine on the flat top grill or in a preheated sauté pan.
  • Spread the Cajun tartar sauce on each slice of bread.
  • Place bread on the flat top or in sauté pan.
  • Layer 1 slice of Swiss cheese on each piece of bread.
  • Fully cook salmon in oven for 35 minutes on 350° F.
  • Place the salmon on the flat top or in the sauté pan.
  • Place the coleslaw on the flat top or pan to heat it up.
  • Place 3 slices of cold tomatoes on one side of the bread.
  • Place the salmon on top of the tomatoes.
  • Squeeze excess juice from coleslaw and place on top of the salmon, and then place the other slice of bread with cheese facing down on the coleslaw.
  • When bread is golden brown, remove and cut in diagonal or angle.

Author Credit: Samuel Cole

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