3-4 oz traditional smoked salmon (per sandwich)
Green leaf lettuce – 1-2 leaves per sandwich
Garden fresh vine riped tomatoes (if available) sliced in rounds
3 slices of bacon (smoked applewood preferred) per sandwich
Your favorite bread or roll ( I prefer a nice soft roll)
Dill Aioli
Horseradish/Dill Aioli
1 cup mayo
1 T of Horsradish sauce
Juice of 1/2 lemon
1 T of dried dill weed
Mix all ingredients together – put half in a squeeze bottle
To make the sandwich:
1. Spread some of the horseradish/dill aioli on your bread or roll.
2. Place green leaf lettuce on roll.
3. Arrange slices of tomatoes
4. Arrange smoked salmon on top of tomatoes.
5. Lay strips of bacon on top
6. Squirt aioli on top of bacon or if you don’t have a squeeze bottle, drizzle more aioli on top of sandwich.
7. Enjoy!
Patsy Rankin Bethany
Beach, DE