Try this big sandwich for a changeup.........
Smoked Salmon BLT with Ancho Chili Mayonnaise
This is a simple, yet beautiful sandwich that can be prepared at home with a great salad, or simply taken to the river with a bag of chips. Either hot or cold, it is excellent fare.
A large filet of Sockeye Salmon
Salt and pepper
Crushed Red Chili to taste
Thick sliced, pepper bacon
Fresh tomato slices
Fresh Ciabatta bread
1 tablespoon of Ancho chili powder
3 tablespoons of Mayo
Rub the salmon lightly with a sprinkle of sea salt, cracked black pepper, garlic powder, onion powder and crushed red chili. Smoke the salmon filet over alder or cherry for about 1 hour until fork tender yet moist. You might want to drizzle a little olive oil on the filet before smoking. I often use a stovetop smoker for this, but if you’re making a lot, then fire up the big boy. Fry 4 slices of bacon per sandwich and prepare the lettuce leaves and tomato slices (thinner the better). Butter each side of the Ciabatta bun and lightly toast. Mix the ancho powder and mayo and build the monster. I like a sprinkle of salt and pepper on the tomato and I put the mayo mixture on both sides of the bread.