The California BLAST Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (0)Loading... Leave a comment

Total Time: 15 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 780
Total Fat 39g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 105mg
Sodium 1520mg
Total Carbs 67g
Dietary Fiber 7g
Total Sugars 3g
Protein 40g
Potassium 1070mg

Vitamin A 1741 IU; Vitamin C 13 mg; Calcium 36 mg; Iron 2 mg; Vitamin D 3 IU; Folate 83 mcg; Omega 3 Fatty Acid 0.27 g

% Daily Value*: Total Fat 60%; Vitamin A 35%; Vitamin C 20%; Calcium 4%; Iron 10%


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This refreshing twist to the beloved BLT adds two of our favorite things: salmon and fresh California Avocados. The result is an instant classic.

Start cooking

Serves: 4

8 (1/2-inch) slices rustic or country bread 1/4 cup olive oil, divided 1/4 cup low-fat mayonnaise 4 (4-oz.) boneless and skinless salmon fillets 1 tsp. salt 1/4 tsp. freshly ground black pepper 4 leaves green leaf or red leaf lettuce 1 tomato, cut into eight slices 8 slices bacon, cooked until crispy and drained on paper towels 2 ripe Fresh California Avocados, peeled, seeded and sliced
  1. Preheat grill to medium-high. You should be able to hold your hand a few inches above the grate for just 3 seconds. Brush the bread slices on one side with some of the olive oil. Place bread on the grill, oiled side down, and grill until marks appear, about 1 minute. Rotate bread a quarter turn and continue to grill another minute for cross-hatch grill marks.
  2. Remove bread from grill and spread equal amount of mayonnaise on the un-grilled side of each of the bread slices. Set bread aside, grilled side down.
  3. Dip each salmon fillet in the remaining olive oil and place it on grill diagonally, as if facing 10 o’clock. Season each fillet with salt and pepper. Cook until grill marks appear, about 1 1/2 minutes. Turn a quarter turn so it faces 1 o’clock and grill another 1 1/2 minutes. Use a spatula to turn the fish over and finish cooking until the salmon is opaque throughout and flakes easily, about 2 to 3 minutes. Set aside.
  4. Divide half of the grilled bread slices onto serving plates. Top each bread slice with a whole lettuce leaf, slices of tomato, salmon, avocado and bacon.
  5. Close each sandwich stack with the remaining bread slices and serve.

Copyright © 2014, Lisa Schroeder

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Other Topics