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!
Open-Faced Salmon and Avocado BLTs
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- Calories: 345
- Fat: 16.4g
- Saturated fat: 2.5g
- Monounsaturated fat: 8.4g
- Polyunsaturated fat: 4.4g
- Protein: 29g
- Carbohydrate: 19g
- Fiber: 3g
- Cholesterol: 65mg
- Iron: 2mg
- Sodium: 488mg
- Calcium: 21mg
- 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
- 1. Preheat broiler to high.
- 2. Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.
- 3. 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.
- 4. 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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