4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
4 center-cut bacon slices
4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
1/4 cup canola mayonnaise
2 tablespoons water
1 tablespoon minced fresh chives, divided
1 1/2 teaspoons Dijon mustard
4 Bibb lettuce leaves
4 (1/2-inch-thick) slices tomato, halved
1/2 peeled ripe avocado, cut into 8 slices
4 lemon wedges
How to Make It
Preheat broiler to high.
Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.
Combine canola mayonnaise, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk. Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 halved tomato slice, 2 avocado slices, and 1 fish fillet. Sprinkle evenly with remaining 1 teaspoon chives. Serve with lemon wedges.
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Delicious! I used a crusty bread (baby boule) and it mostly stayed together. Next time, I will take other reviewers' suggestion and use lemon juice instead of water in the sauce. I also used a bit of extra grainy mustard along with the Dijon. A definite keeper!
Amazing! I agree with another reviewer about adding water to the mayo/Dijon mixture. Will try a little lemon juice instead next time. This sandwich was hard to eat. We didn't even try - just used a knife and fork. Delish!
The only bad thing about this was that it was super messy to eat, especially for my kids. That said, everyone got over that really quick and loved it. My husband keeps asking me to make it again. Amazing!!