Delicious Hawaiian Salmon Croque Sandwich Recipe

Instructions

1. Preheat a nonstick skillet over medium heat.
2. Season the skinless salmon fillet with salt and black pepper ground on both sides.
3. Place the salmon fillet in the skillet and cook for 3 minutes on each side until cooked through and lightly browned.
4. Remove the salmon from the skillet and let it rest for 2 minutes.
5. Toast the two white sandwich bread slices lightly in the skillet or toaster.
6. Mix mayonnaise and dijon mustard in a small bowl to make a spread.
7. Spread the mayonnaise and mustard mixture evenly on one side of each toasted bread slice.
8. Place the cooked salmon fillet on one bread slice over the spread.
9. Add the canned pineapple slice on top of the salmon fillet.
10. Sprinkle grated mozzarella cheese over the pineapple slice.
11. Cover with the second bread slice, spread side down, to form a sandwich.
12. Butter the outside of the sandwich lightly with unsalted butter on both sides.
13. Place the sandwich back in the skillet over medium heat.
14. Cook for 2-3 minutes on each side until the bread is golden brown and the cheese is melted.
15. Remove the sandwich from the skillet and let it rest for 1 minute.
16. Cut the sandwich in half and drizzle fresh lemon juice over the top before serving.