3 Tablespoons prepared Italian, Creamy Italian or Vinaigrette salad dressing
1/2 small onion, coarsely chopped
1 medium bell pepper, seeded and coarsely chopped
1 jar (2 oz.) pimento-stuffed green olives, drained
1 can (4 oz.) sliced ripe olives, drained
2 garlic cloves, chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon, drained and flaked
1 loaf Italian or hearty bread (12-inch or 1 lb.)
4 oz. light cream cheese, softened
1-1/2 cups fresh spinach or lettuce leaves
1 large tomato, sliced

In a food processor or blender, combine dressing, onion, bell pepper, olives, garlic, basil, and oregano. Pulse or
blend ingredients just until finely chopped; stir in salmon. Cut bread loaf lengthwise. Remove bread from inside
of halves, leaving a 1-inch border. Spread half of cream cheese inside each cut bread half. Spoon and spread
olive mixture over cream cheese. Layer spinach leaves, then tomatoes, over salmon. Close and press sandwich.
Wrap tightly in plastic wrap and refrigerate until serving.

Makes 1 loaf, 6 to 8 servings.