Salmon Sandwiches (laksesmorbrod)

Salmon Sandwiches (laksesmorbrod)

• 1/2 pound fresh cooked salmon, flaked or 1 (7.75 ounce) can salmon (Sue used the canned salmon)
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/2 cup finely chopped celery
• 1/4 cup chopped ripe olives
• 3 green onions, chopped
• 1 teaspoon Worcestershire sauce
• 1 medium-sized loaf of French bread
• Softened butter

Combine all the ingredients except the bread and butter. Sue recommends refrigerating the mixture overnight so the flavors blend together. When you are ready to eat, slice the bread in half, lengthwise. Spread both halves with butter and salmon mixture. You can eat the sandwich cold or put them under a broiler about 5 minutes just before serving. Cut individual sized pieces and it is eaten as an open faced sandwich.