In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun.
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In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.