Ingredients
- 4 slices of diagonally cut ciabatta or rustic Italian bread
- 4 center-cut bacon slices
- 4 salmon filets, skinned, about 3/4 inch thick (4 to 6 ounces), depending on size of bread
- 1/4 cup mayonnaise
- 2 tablespoons water
- 1 tablespoon fresh chives, minced and divided
- 1 1/2 teaspoons Dijon mustard
- 4 lettuce leaves (Bibb)
- 4 tomato slices, halved (1/2 inch thick)
- 1/2 avocado, peeled and cut into 8 slices (unless you are an avocado fan like me....then add as much as you want)
- 4 lemon wedges
How to Make
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Step 1: Preheat broiler to high.
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Step 2: Arrange bread slices on a baking sheet; broil 1 minute on each side or until toasted.
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Step 3: Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan.
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Step 4: Add fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.
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Step 5: Combine canola mayonnaise, 2 tablespoons water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.
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Step 6: Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 halved tomato slice, 2 avocado slices, and 1 fish fillet. Sprinkle evenly with remaining 1 teaspoon chives. Serve with lemon wedges.
We hope you enjoy this recipe!
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