For a sensational sandwich bursting with flavour, try these delicious salmon baguettes topped with homemade rocket and mint pesto.
- To make the rocket and mint pesto, process the spinach and rocket leaves, mint, parmesan, almonds and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.
- Heat a barbecue grill or chargrill on medium. Lightly brush the salmon with oil. Cook on grill for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Coarsely flake.
- Meanwhile, combine the mayonnaise, lemon juice and capers in a small bowl.
- Use a large serrated knife to split the baguette. Spread the mayonnaise mixture over the base. Spread pesto over the baguette top. Arrange the salmon, asparagus, radish and rocket over the base. Sandwich with the top of the baguette. Tie with kitchen string to secure. Cut into portions to serve.
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