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Epicurious

Salmon Club Sandwich

By Cheryl Alters Jamison and Bill Jamison

4.6

(30)

Image may contain Sandwich Food Pork Meal Lunch and Dish
Salmon Club SandwichMark Thomas

Grilling the fish makes it moist and tender.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 lettuce leaves

Preparation

  1. Step 1

    Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

    Step 2

    Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.

    Step 3

    Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

    Step 4

    Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

TagsSandwichBasilHerbs & SpicesSalmonFishSeafoodBaconCured MeatMeatMainLunchDinnerNut FreeDairy FreeGrillingEpicurious
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