Salmon Philly Cheese Sandwich Recipe
Juicy chopped salmon meat with lettuce, peppers, onions, and an oil & vinegar drizzle with provolone cheese
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Ingredients
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Salmon Filling
Oil & Vinegar Drizzle
Sandwich Build
Method
Salmon Filling
Prepare salmon
Pat the salmon fillet dry with paper towels. Cut into 1/2-inch pieces, then roughly chop further so the pieces are small but still meaty (bite-sized).
Sauté vegetables
Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the sliced onion and both bell peppers. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Add the minced garlic in the last 30 seconds and stir until fragrant.
Cook salmon
Push the vegetables to the side of the skillet (or remove briefly) and increase heat to medium-high. Add the chopped salmon to the pan in a single layer. Cook undisturbed for 1–2 minutes to get a light sear, then gently break up the salmon with a spatula into bite-sized flakes. Cook until just opaque throughout, about 2–3 more minutes total (do not overcook).
Combine and season
Reduce heat to low. Stir the vegetables and salmon together. Add the Dijon mustard, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and chopped parsley. Taste and adjust seasoning. Keep warm on the lowest heat while you prepare rolls.
Oil & Vinegar Drizzle
In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Set aside. This will be drizzled over the sandwich just before serving.
Sandwich Build
Prepare rolls
Preheat oven to 350°F (175°C) or heat a skillet over medium. Split the hoagie rolls lengthwise. Lightly butter the cut sides (about 1/2 teaspoon per roll) and toast in the oven on a baking sheet for 4–6 minutes or in a skillet until golden and slightly crisp.
Assemble sandwiches
Place a slice of provolone cheese on the bottom half of each toasted roll. Spoon equal portions of the warm salmon and pepper mixture over the cheese (about 1/4 lb salmon mixture per sandwich). The residual heat will start to melt the cheese; if you want it more melted, place assembled open-faced sandwiches under the broiler for 30–45 seconds—watch closely.
Top with lettuce and tomato: add about 1/2 cup shredded lettuce and 2–3 tomato slices per sandwich, if using.
Finish with drizzle and serve: drizzle about 1/2–1 tablespoon of the oil & vinegar mixture over each sandwich (adjust to taste). Close the sandwich, press gently, slice if desired, and serve immediately.