4 sandwich rolls
1/2 cup ranch-style salad dressing
2 6-oz. cans skinless, boneless salmon
2 small tomatoes
1/2 medium cucumber
1 cup coarsely shredded carrots (2) or shredded, peeled jicama (1/4 jicama)
Split sandwich rolls. Lightly spread sliced rolls with some of the salad dressing.
Drain salmon. Place salmon in bowl and flake with a fork. Add remaining salad dressing to salmon; mix to combine.
Thinly slice tomatoes and cucumber.
Layer tomato slices on bottom halves of sandwich rolls. Top with salmon mixture, cucumber slices, shredded carrots or jicama, and roll tops.
Makes 4 servings.