Salmon Club Sandwich with Basil Mayo & Avocado
Salmon Club Sandwich with Basil Mayo & Avocado
Directions
- Prepare the salmon per the package of instructions.
- 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.
- Toast or grill the sourdough bread until golden brown.
- Build individual sandwiches with a few slices of red onion, 2 slices of tomato, 2 lettuce leaves, and 3 slices of bacon.
- Finish sandwiches with one portion of fully cooked salmon, and sliced 1/4 of fresh avocado and approximately 2 tbsp. of basil mayo.
- Serve with appropriate side of choice.
Ingredients
- 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)
