1 can (15 oz.) Jack Mackerel
Piquant Sauce
2 (12 inch) submarine rolls, split lengthwise
4 slices Swiss or American cheese
8 tomato slices
8 red or sweet onion slices

PIQUANT SAUCE:

Mix:

2/3 c. mayonnaise
1 tsp. Dijon style mustard
1/4 tsp. hot pepper sauce
1 tbsp. each sweet pickle relish, chopped chives or green onion and parsley
1/2 tsp. dried tarragon leaves, crumbled

1. Separate mackerel fillets into large pieces. Mix half the Piquant Sauce with the fish. Spread on bottom halves of rolls.

2. Arrange cheese, tomato and onion slices over mackerel.

3. Spread remaining sauce on cut sides of tops of rolls. Place over the sandwiches. Cut each sandwich in half to serve.