Spicy Salmon Sandwiches 5

Every time I cook fish there is invariably some leftovers that go in the fridge and no matter how well the Zip Loc bag or Tupperware container is sealed it's nearly impossible to keep the fish from drying out. That fresh-from-the-grill taste is only attainable, well, when it's fresh-from-the-grill. With fishery closures up and down the West Coast letting any salmon and halibut go to waste is simply not an option, as if it ever "was" an option.  With this in mind I started monkey-ing around with salmon and halibut melt sandwiches a while back and came up with a combination that could possibly be the best sandwich on this planet…and possibly others.

Ingredients:
4 ounces cooked salmon, halibut, or other fish (salmon is my favorite)
Mayonnaise
1 or 2 diced jalapeno peppers
2 to 3 tablespoons of diced sweet onion
Pepperjack or Swiss cheese
Sourdough bread
Garlic Butter

Build the Sandwiches
Mix the salmon or halibut, mayonnaise, jalapeno peppers, and onion together with a fork like you would a tuna fish sandwich. Put the sandwiches together using either pepper jack or Swiss cheese and spread an ample amount of garlic butter on the outside of the sourdough bread.
 
Grill the Sandwiches
Light the barbeque and set the heat on it's lowest setting, giving the grill ample time to heat up. Once the grill is heated I'll usually brush the grate with olive oil, being extremely carefulnot to allow too much of the oil to fall on the open flame.  Olive oil flames up pretty good ya know! Place the sandwiches on the grill and close the lid, grilling each side for 5 to 7 minutes and remove them when each side is grilled and the cheese is thoroughly melted.  Every grill heats up differently, so the first time you do this keep a close eye on the sandwiches to keep them from burning and use a metal spatula. Just about any kind of fish works for these sandwiches and they're even good with lightly smoked fish, which adds a ton of flavor! 

Capt. Rob Endsley

www.princeofwalessportfishing.com