A delicious bacon lettuce tomato sandwich with salmon that is a summer time treat in Alaska. If we cannot find Kaylee’s Alaskan® salmon bacon in Anchorage; we will drive to Soldotna or convice our friends going to Homer to buy us a couple of packages of this yummy treat. If you are a visitor this is a must try treat. It can be ordered online but the shipping charges are pretty over the top.
12 slices Kylee’s Alaskan® salmon bacon
4 Torta sliced and toasted
1 large heirloom tomato sliced
8 Little Gem lettuce or Romaine leaves washed and dried
1/2 C mayonaise
Salt and pepper to taste
Spray large skillet with cooking spray and heat to medium high. Add salmon bacon slices and cook each side for one to one and a half minutes. Remove from heat and set aside. Apply liberal amount of mayonaise to top and bottom of toasted torta. Add a couple Little Gem leaves to each sandwich and top with tomato. Season tomato with salt and pepper. Add three slices of salmon bacon and top with torta. Slice and serve. Delcious with a cup of Pacific® creamy tomato soup.
Kylee’s-Alaskan® salmon bacon is a seasonal treat. It can be purchased at Tustumena Smokehouse in Soldotna or via their web site http://www.tustumenasmokehouse.com
Occasionally I found Kylee’s Alaskan® salmon bacon at New Sagaya grocery store in Midtown Anchorage, Alaska
2 Boiled bagels or 4 slices hearty whole grain seeded bread
6-8 slices Sockeye salmon lox
3/4 C cream cheese
1/3 C capers
2 T red onion thin sliced
Yields 4 bagels
Cut bagel in half and toast bagel or bread. Generously apply cream cheese to each half. Add onions, lox, capers. Tomato slices if desired.
*I usually only use heirloom or fresh from the garden tomato slices when available.
Most bagels are simply bread dough in the shape of a bagel and baked. A true bagel is boiled than baked. If I cannot get a boiled type bagel, I will use a whole grain or artisan bread.
Sockeye salmon or red salmon is an Alaskan salmon. It is salt brined and can be smoked ususally with alder wood. It is a wild caught salmon and not farm raised. Costco is carrying lox. It is either Sockeye(red) or Coho(silver) or Pacific salmon. If I don’t make my own lox; I buy lox from Alaska Sausage and Seafood Company, Anchorage, Alaska.
Cream cheese favorite is Gina Maries. It is cultured milk, cream, and salt, nothing else. Costco sells Sierra Nevada organic cream cheese in a double roll package that is also milk, cream, and sea salt. They are more crumbly than other cream cheeses. They are drier and a little more acidic in taste.
I will add my bagel recipe this week. It is a potato bagel recipe. They are not always pretty but taste great with good mouth texture.
Tzaziki on Wheat Bread
A mouthful of flavors with thin-sliced lamb chop served on rosemary-herb butter toast with a Tzatziki Sauce Recipe spread.
4 T tzatziki sauce plus 2 T
4 slices wheat bread
2 T rosemary compound butter
4 lettuce leaves
Sunflower or pumkin seeds(optional)
Compound Butter Recipe
1/4 pound butter diced and cold
3 T herbs
Chop herb leaves and place in food processor. Pulse 2 to 4 times. Add butter and pulse until combined. Ready to use. Left over butter can be wrapped in plastic wrap and refrigerated for other recipes.
Thin slice lamb and set aside. I had 4 leftover lamb chops.
Spread compound butter on one side of bread. Heat skillet over medium high heat and cook two slices of bread until golden. Remove and cook next two slices and remove.Spread Tzatziki sauce on bread
Add lamb to skillet toss and place on prepared bread.
Add avacado, additional sauce, lettuce, and seeds. Serve open faced or close sandwich, slice and serve.
8 eggs hard boiled
1/2 cup mayonaise
1 T Dijon mustard
1/4 cup green salad olives chopped
1 celery stalk diced
1/4 t fresh ground pepper
2 T chives chopped
8 slices whole wheat or sour dough bread
4 large Romain lettuce leaves halved
In small bowl fork chop eggs. Add mayonaise and mustard and combine. Add olives, celery, pepper and mix. Refrigerate for couple of hours or over night for ingredients to meld. Add chives and mix before serving. Makes 4 sandwiches.
Note: I have spiced it up by adding a few drops of hot pepper sauce occasionally.
3 heirloom tomatoes 1/2 inch slices
12 slices of Munster or Havarti cheese
8 1/2 inch slices rosemary-bread
6 T mayonaise
1 stick softened butter
Salt and pepper
Make 4 sandwiches
For each sandwich spread 1 1/2 T Mayonaise on bread.
Place two slices of cheese on one slice
Add two slices of tomato and generously salt and pepper the tomatoes.
Add slice of cheese and cover with bread.
Heat large skillet or grill pan on medium high heat.
Spread butter on tops of each side of bread.
Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.
Serve with cup of tomato soup.