Open-Faced Salmon BLT Sandwich

Open-Faced Salmon BLT Sandwich

servings
4

Ingredients











Cooking Instructions

1

Grease grill grate.


2

Combine mayonnaise and garlic in small bowl. Cover and refrigerate until serving.


3

Season salmon fillets with salt and pepper. Place salmon skin side down on grate. Grill, covered, over high heat or broil 4 inches from the heat for 5-10 minutes or until salmon flakes easily. Top with havarti; cook, covered, 1-2 minutes longer or until cheese is melted. 


4

Spread reserved mayonnaise mixture over bread slices. Top with lettuce, tomato and salmon. Sprinkle with bacon.


Recipe Tip:
Any brand of Wisconsin havarti cheese can be used.
cheese iconCheesemonger Tip:
Havarti was first made popular in Denmark. Many cheesemakers in Wisconsin produce a cheese similar to its Danish cousin. The Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style havarti that is more firm and buttery than other types.

Ingredients











Cooking Instructions

1

Grease grill grate.


2

Combine mayonnaise and garlic in small bowl. Cover and refrigerate until serving.


3

Season salmon fillets with salt and pepper. Place salmon skin side down on grate. Grill, covered, over high heat or broil 4 inches from the heat for 5-10 minutes or until salmon flakes easily. Top with havarti; cook, covered, 1-2 minutes longer or until cheese is melted. 


4

Spread reserved mayonnaise mixture over bread slices. Top with lettuce, tomato and salmon. Sprinkle with bacon.


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