It’s totally BLT season in Greensboro. The classic is totally acceptable and practically perfect but I encourage you to get creative.
Here are a couple BLT tips.
Season every component of the sandwich. I think it’s important for a BLT to be pretty salty to get the most of the bacon and tomato flavor. Don’t go crazy or call your cardiologist, but don’t make a boring sandwich either.
Buy really good ingredients. With fewer ingredients, quality matters. Don’t skimp on bacon. Buy the thick cut, peppery, butcher style bacon at the counter. And when tomatoes are in season, get really beautiful, funky heirloom tomatoes. They are worth the investment.
Get creative. I initially wanted to add avocado to my BLTs but couldn’t find a ripe one to save my life. So, I bought a big salmon filet that could make two sandwiches. Add grilled chicken, pimento cheese, whatever you like. And, have fun with mayo – add basil, lemon, siracha, you name it.
Summer Overload: Salmon BLTs
- 2 small salmon fillets, pin bones and skin removed
- salt and pepper
- olive oil
- 4 slices bacon
- 4 heirloom tomato slices
- broccoli sprouts or bibb lettuce
- 2 toasted rolls
- For the Basil Garlic Mayo:
- ¼ cup mayonnaise
- 1 garlic clove, minced
- 1 small handful, basil, minced
- salt and pepper
Heat oil in a skillet over medium-high heat. Season the salmon fillets generously with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium-medium well, about 3 minutes per side. Allow salmon to rest while you prepare the toppings and mayo.
For the mayo: Combine mayonnaise, garlic and basil. Season and stir. and paprika.
Slather the toasted rolls with a generous amount of the basil garlic mayo. Place the tomatoes on the bottom bun, followed by salmon, 2 bacon slices, lettuce or sprouts. Top the sandwich and dig in!