Salmon Club Sandwich with Basil Mayo & Avocado


  1. Prepare the salmon per the package of instructions.
  2. Place the mayonnaise, basil leaves, lemon zest and juice into a food processor. Puree for 30 seconds, stopping to scrape down the bowl. Puree for another 30 seconds until completely mixed. Set aside.
  3. Toast or grill the sourdough bread until golden brown.
  4. Build individual sandwiches with a few slices of red onion, 2 slices of tomato, 2 lettuce leaves, and 3 slices of bacon.
  5. Finish sandwiches with one portion of fully cooked salmon, and sliced 1/4 of fresh avocado and approximately 2 tbsp. of basil mayo.
  6. Serve with appropriate side of choice.


  • 8 slices Heritage Ovens® Bread, Sourdough, 1/2" cut
  • 1 Peak Fresh Produce® Avocado(es), quartered
  • 1/4 cup Peak Fresh Produce® Basil, leaves
  • 1 tsp Peak Fresh Produce® Lemon(s), zest
  • 8 Peak Fresh Produce® Lettuce, Romaine, Leaf
  • 1 Peak Fresh Produce® Onion(s), Red, shaved thin
  • 8 Peak Fresh Produce® Tomato(es), slices
  • 12 Ridgecrest® Bacon, Applewood Slice(s)
  • 1/2 cup West Creek® Mayonnaise
  • 4 World Dock® Salmon, Chilean Atlantic Fillet(s)