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Avocado Salmon Six Pepper BLT

Avocado Salmon Six Pepper BLT

with Basil Mayo

Turn a classic BLT and into something truly fantastic. On toasted soft French roll, layer sweet basil mayo, peppery bacon, creamy avocado and top with succulent salmon.

Ingredients

Basil Mayonnaise

  • 1 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, chopped
  • 1/2 cup chopped, fresh basil
  • 1/8 teaspoon sea salt
  • 1-1/2 teaspoons regular grind black pepper

Six Pepper Bacon

  • 1/2 cup brown sugar
  • 1 tablespoon six pepper blend
  • 1/4 teaspoon cayenne pepper
  • 8 slices thick-cut bacon

Avocado Salmon BLT

  • 2 tablespoons olive oil
  • 4 salmon fillets, 3 to 4 ounces, pin bones and skin removed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon regular grind black pepper
  • 4 toasted soft French rolls
  • 4 lettuce leaves, rinsed and dried
  • 8 slices fresh avocado
  • 8 tomato slices

Preparation

Basil Mayo:

  1. Add mayonnaise, lemon juice, garlic, basil, salt and pepper to food processor and pulse until fully mixed. Put basil mayo in a bowl, cover and refrigerate until ready to assemble sandwiches.

Six Pepper Bacon:

  1. Preheat oven to 350ºF. Combine brown sugar, six pepper blend and cayenne in a shallow bowl. Dredge each strip of raw bacon until it is fully covered. Place bacon on a parchment paper lined sheet tray. Bake for 20 minutes or until bacon is brown. Cool for several minutes, then remove and place on a separate plate.

Salmon:

  1. Heat oil in large nonstick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium, about 3 to 5 minutes per side. Allow salmon to rest while preparing the toppings.

Sandwich Assembly:

  1. Slather the toasted French roll with a generous amount of the basil mayo. Place the lettuce on the bottom of the roll and top with salmon, followed by 2 bacon slices, 2 avocado slices and 2 tomato slices. Top the sandwich. Repeat to make remaining sandwiches.

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