Recipe: Grilled Salmon B.L.T.
Everyone loves a good sandwich.
One of the best things about sandwiches is their versatility. In Chef Instructor James Briscione’s Culinary Arts class, the students spent an afternoon making no fewer than a dozen different sandwiches. From tea sandwiches and canapés, to open-faced sandwiches and grilled hot sandwiches, there are infinite sandwich variations and inventions. In the realm of sandwiches, if you can dream, you can do it. Adding a few unexpected ingredients can take a sandwich to a whole new level. It’s hard to improve on the perfection of a B.L.T, but this version from the class comes pretty close. Here, the well-loved trio is updated to include a lovely salty caper mayonnaise and grilled salmon — a terrific twist on a classic.
- 5 ounces mayonnaise
- 1/2 ounce chopped capers
- Salt and pepper, to taste
- 1 fluid ounce extra virgin olive oil
- 5 four-ounce salmon fillets
- 10 slices bacon, cooked
- 10 slices white bread
- 10 lettuce leaves
- 3 tomatoes, sliced thinly'
Makes 5 sandwiches
- Combine the mayonnaise and the chopped capers. Taste and season with salt and pepper. Keep refrigerated. Season the olive oil with salt and pepper.
- Brush each salmon fillet with the seasoned olive oil. Grill the salmon until cooked through, about 2 minutes on each side.
- Toast the bread and spread with the caper mayonnaise. Place 1 lettuce leaf and the grilled salmon on 1 slice of toast. Layer it with a second lettuce leaf, 2 slices of bacon and 3 slices of tomato.
- Top with the remaining slice of toast. Secure the sandwich with a long toothpick and cut in half.