So, I gotta admit, I’m not a big sandwich person. Salad? Yes! That’s more of my territory. Max on the other hand can make a mean sandwich. He always comes up with the craziest toppings, seasonings, sauces and it tastes amazing! But that’s why I have him.
I’m on the other hand very simple: whole wheat, mustard, cheese, lean meat, lettuce and tomato. Sometimes, I’ll throw in fresh cucumbers or avocado slices. I’m not a big mayo or bacon person at all! I took a trip with a girlfriend one time and all she ordered was bacon for breakfast. I thought that was the craziest thing ever! Apparently it’s very common though.
Glass of grease, anyone?
We spent a long weekend in Florida recently and took a day trip to Siesta Key. Cute little beach town. Probably one of my favorite beaches in FL. Sparkling waters, soft and cool sand: it’s like walking in powder. Not overly crowded, shallow waters, and small waves. Very kid friendly, even though, we were minus our kid this time. Yeay to an adults trip! Never.enough….every.single.time.
We grabbed lunch at Siesta Key Oyster Restaurant. Live music, outside bar and great food! Smoked Salmon BLT was calling my name that day. Considering I don’t like overly complicated sandwiches, this one won me over. I fell in love with the smoked salmon and remoulade twist. Now, I had no idea what remoulade was until three weeks ago but it’s very similar to tartar sauce and is served a lot with seafood dishes.
What can I say, it was love at first sight. I couldn’t wait to get home and replicate this baby!
My version of remoulade is more on the mustardy side. Packed with different types of mustards, greens, fresh cilantro, lemon juice, and horseradish. I completely omitted S&P this time around as bacon and salmon are enough but up to your personal taste buds.
The rest are staples of a classic B.L.T. Salty bacon, crisp lettuce and fresh tomato. I love hearty, grainy breads so seven grain sounded like a perfect fit. It toasts really well and has a nice nutty taste and texture.
Side of string fries and a cold drink! Feels like I never left FL but then I open my eyes…
- 2 Tbsp. fresh lemon juice
- ¼ cup canola oil
- ¼ cup chopped onion
- ¼ cup chopped green onions
- 2 Tbsp. chopped celery
- 1 Tbsp. chopped garlic
- 1 Tbsp. horseradish
- 1.5 Tbsp. whole grain Dijon mustard
- 1.5 Tbsp. honey-mustard (yellow mustard is an alternative and works just fine)
- 1.5 Tbsp. ketchup
- 1.5 Tbsp. chopped cilantro
- pinch of cayenne pepper
- 8 slices of bacon
- 8 slices seven grain bread, sliced ½-1 inch thick
- 12 oz. pkg. smoked salmon
- 1 large tomato, thinly sliced
- lettuce leaves
- 2 Tbsp. unsalted butter
- Combine all ingredients in the bowl of a food processor and process until thoroughly combined.
- Preheat the oven to 400F. Lay the bacon on a baking sheet in a single layer. Don't let it overlap or it will stick. Bake until bacon is crispy, 12-15 minutes. Remove and cool.
- While the bacon is cooking, in a large skillet melt half of the butter over medium heat. Place the sliced bread and toast on one side until golden and crispy. Remove the toast to a plate and add the rest of the butter to the skillet and toast the rest of the bread until crispy. Bread toaster works just fine for this part if you don't want to mess with the skillet.
- To assemble the BLT: spread remoulade on untoasted side of the bread, layer lettuce, smoked salmon, tomato, and bacon. I omitted salt and pepper as the smoked salmon is salty enough but additional seasoning is optional.
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