Butter one side of each slice of bread liberally sprinkle half the potato chips on top of the butter slices. Reserve the rest of the chips.
Begin to layer the sandwich. On the other side of one slice of bread spread on the pesto. On top of the pesto sprinkle on the mozzarella, sun-dried tomatoes, followed by the remaining chips. Finally add the cheddar cheese on top of the chips and close the sandwich with the second slice of bread.
Lightly spray grill pan on heat on medium high. Grill for approximately 2½-3 minutes per side or until golden brown. Serve hot.
In a large bowl, add all dry ingredients (binder/flour, sea salt, pepper, old bay, lemon pepper and celery salt) and mix. Add in ground salmon, green onion, thyme and continue to mix thoroughly with your hands. Divide the mixture and shape two balls.
Set skillet on medium high and add a teaspoon of vinaigrette (or olive oil) for each burger.
Add balls to the skillet in to not smash immediately. Let them cook for about 1 minute and the mash them with a spatula into patty form. Cook time should be approximately 3-4 minutes on each side.
In the same skillet add remaining vinaigrette (or olive oil) at medium high heat. Place Portobello caps in the skillet and cook on each side for 4 minutes. Season each side with salt and pepper.
Serve salmon burgers on top of Portobello caps and add desired toppings.
Note: You can always ask your butcher to grind your salmon for you or just use your own food processor to pulse.