Honey Smoked Salmon BLT's
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4 ounces Honey Smoked Salmon (bring to room temperature)
6 thick slices smoked bacon
4 slices good bread, cut 1/2-‐inch thick
4 tablespoons pesto mayonnaise (blend 1 cup mayonnaise with 1/2 cup pesto)
4 to 8 leaves of iceberg/head lettuce, washed and spun very dry
1 large ripe tomato, sliced 1/2-‐inch thick
Freshly ground black pepper
Cook bacon until brown or crisp in either a preheated 400 degree oven or sauté pan on top of stove/range. Drain on paper towels and set aside. Toast bread until evenly browned. Place two slices on a cutting board. Spread each slice with about one tablespoon of the pesto mayonnaise and top with one ounce of Honey Smoked Salmon. Then cover with a layer of lettuce. Place three slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Season with freshly ground black pepper. Spread each of the remaining two slices of toasted bread with one tablespoon of pesto mayonnaise and place, mayonnaise side down, on top of the sandwiches. Cut in half and serve immediately.
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