I stole this idea from The Colony House Restaurant in Charleston, South Carolina many years ago. It’s one of America’s all-time favorite sandwiches made even better with the addition of freshly caught salmon. I like to serve this with cool summer melons and a glass of crisp dry white wine.
- 4 4 ounce skinless salmon fillets sliced about 1/4 to 1/2 inches thick
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 tablespoon mayonnaise
- 2 tablespoons fresh basil minced
- 1 tablespoon freshly squeezed lemon juice
- 8 slices sourdough bread toasted
- 12 strips bacon; cooked drained and cooled
- 4 pieces romaine or iceberg lettuce
- 4 slices vine-ripened tomatoes
- Season fillets with salt and pepper. Heat oil in a large skillet over medium heat. Place fillets in skillet, cover skillet and cook for about 4 minutes or until fish are cooked throughout without flipping over. Combine mayonnaise with basil and lemon juice and spread mixture evenly on each slice of bread. Build sandwich as you would a traditional BLT, starting with warm cooked salmon fillet. Serve immediately.