Canned salmon doesn’t get nearly the love that canned tuna does, but it should. It’s just as convenient and has more inherent richness and flavor. This sandwich, from Emma Teal Laukitis and Claire Neaton’s new cookbook, The Salmon Sisters: Harvest & Heritage, is a twist on the classic Provençal pan bagnat, featuring crusty bread packed with pickled and fresh vegetables and finished with a touch of creamy anchovy mayo. It’s tangy, savory, and herby, with a hint of smokiness from the salmon. It makes for an easy, protein-packed lunch to share around the table or pack for a day outside—no cooking necessary!
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