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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. Slideshow: Best Sandwiches in the U.S. 

Grace Parisi
December 2012

Gallery

© Chris Court

Recipe Summary

total:
15 mins
Yield:
makes 8 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

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  • 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.

Make Ahead

The salmon salad can be refrigerated overnight.

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