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Open-Faced Salmon BLT Sandwiches

Active Time: 20 minutes
Yields: 4 servings
Difficulty Level: Advanced

Ingredients

  • 1/4 cup mayonnaise
  • 1 to 2 garlic cloves, minced
  • 4 salmon fillets (6oz. each)
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground pepper
  • 4 oz. Buholzer Brothers Havarti Cheese, cut into 4 slices (1oz. each)
  • 4 slices sourdough bread (1″ thick), toasted
  • 4 lettuce leaves
  • 1 to 2 large tomatoes, sliced
  • 8 bacon strips, cooked and broken into pieces

Directions

  1. Grease grill grate. Heat grill to medium.
  2. Combine mayonnaise and garlic in small bowl. Cover and refrigerate until serving.
  3. Season salmon with salt and pepper. Place salmon skin side down on grate. Grill, covered, over medium heat or broil 4 inches from the heat for 10-12 minutes or until salmon just flakes easily.
  4. Top with Havarti; cook, covered, for 1-2 minutes longer or until cheese is melted.
  5. Spread reserved mayonnaise mixture on bread slices. Top with lettuce, tomatoes and salmon. Sprinkle with bacon.

© Dairy Farmers of Wisconsin

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