1 (7 3/4 oz.) can salmon
1 tbsp. sweet pickle relish
2 tsp. oil
1 tsp. vinegar
Dash of salt
Dash of pepper
Dash of dill weed
Butter, softened
2 pita breads, cut into halves
Alfalfa sprouts (optional)
Shredded lettuce (optional)
Cherry tomatoes or sliced tomatoes

Drain salmon well; flake. Combine salmon, relish, oil, vinegar and seasonings. Butter inside of pocket breads. Divide salmon mixture among pocket breads; spread on one inside surface. (At this point sandwiches could be individually wrapped and frozen. To thaw leave at room temperature for 3-4 hours and serve while still cool.) Before serving, place sprouts or lettuce and tomatoes in sandwiches. Makes 4 half-sandwiches.