Sarasota’s Grilled Smoked Salmon BLT With Avocado

My grandmother, a snowbird who spent her winters in Sarasota, Florida, always knew how to make the most of the sunshine and fresh flavors. I vividly remember the year she discovered smoked salmon. Forget the bagels and cream cheese; she was on a mission to reinvent the BLT. After several delicious experiments – and countless sandwiches shared on her sunny patio – she landed on a version so perfect, so uniquely Floridian, that it became a family legend. Every bite was a burst of sunshine, smoky richness, and creamy avocado goodness; a memory I cherish and am so excited to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Yields: 8 small sandwiches
• Dietary Type: Pescatarian

Ingredients

Toppings

• 8 slices thick-sliced bacon, diced
• 1 large avocado, diced
• 5 plum tomatoes, lightly seeded and diced
• 1 small onion, diced fine
• ½ teaspoon olive oil
• ½ teaspoon red wine vinegar
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Fillings

• 2 cups arugula
• 8 (1.2 ounce) packages smoked salmon (approximately 10 ounces total)
• 1 ciabatta loaf, cut in half lengthwise
• 8 slices provolone cheese

Aioli

• 1 cup mayonnaise
• ¼ cup diced fresh basil
• 1 teaspoon lemon juice

Equipment Needed

• Small sauté pan
• Mixing bowls
• Cutting board
• Sharp knife
• Grill or grill pan

Instructions

1. Prepare the Aioli: In a medium bowl, thoroughly combine the mayonnaise, diced basil, and lemon juice. Stir until smooth and well-incorporated. Cover the bowl and refrigerate the aioli until you’re ready to assemble the sandwiches. This can be made a day in advance to save time.

2. Cook the Bacon: Dice the thick-sliced bacon. In a small sauté pan over medium heat, sauté the bacon until it is crispy and brown, approximately 8-10 minutes. Once cooked, transfer the bacon to a plate lined with a paper towel to drain excess grease. This will keep the bacon crispy.

3. Prepare the Vegetables: Dice the avocado into small cubes and set aside.

4. Make the Tomato Salsa: Finely dice the plum tomatoes (after lightly seeding them) and the onion. In a small bowl, drizzle the diced tomatoes and onions with the olive oil and red wine vinegar. Season with kosher salt and ground black pepper. Gently toss to combine all the ingredients in the salsa.

5. Prepare the Ciabatta: Slice the ciabatta loaf in half lengthwise. If desired, lightly scoop out some of the bread from the inside of each half to create more room for the fillings, being careful not to tear the crust. This also prevents the sandwich from becoming overly dense.

6. Lightly Toast the Bread: Lightly toast the ciabatta halves on a grill, grill pan, or in the oven for just a minute or two. This will give the bread a slight crust, preventing it from soaking up too much aioli and salsa.

7. Assemble the Sandwiches: Spread a generous layer of the prepared aioli on the bottom half of the ciabatta loaf. Top with half of the provolone cheese slices. Add a layer of fresh arugula, followed by the tomato and onion salsa. Arrange the smoked salmon evenly over the salsa. Sprinkle the diced avocado and cooked bacon on top of the salmon. Finish with the remaining provolone cheese slices and the top half of the ciabatta loaf, which should also be slathered with aioli.

8. Grill the Sandwiches: Preheat your grill or grill pan to medium heat. Place the assembled sandwich on the grill. If desired, place a cast iron skillet or another heavy object on top of the sandwich while it grills to press it down slightly. Grill for approximately 4-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Watch carefully to prevent burning.

9. Slice and Serve: Remove the grilled sandwich from the grill. Let it cool slightly for a minute or two, then carefully slice it into 8 smaller sandwiches. Serve immediately and enjoy!

Expert Tips & Tricks

• Aioli Customization: Feel free to experiment with the aioli! Add a pinch of garlic powder, a dash of hot sauce, or a squeeze of lime juice for extra flavor.
• Bacon Alternatives: If you prefer a leaner option, consider using turkey bacon. You can also use pre-cooked bacon bits for added convenience.
• Grilled Flavor Enhancement: Before grilling, brush the outside of the bread with a little olive oil or melted butter for extra browning and flavor.
• Preventing Soggy Bread: To prevent the bread from becoming soggy, make sure to drain the tomatoes well after dicing them and avoid over-applying the aioli.
• Cheese Variation: Instead of provolone, consider using Gruyere, Swiss, or even a smoked Gouda for a different flavor profile.

Serving & Storage Suggestions

Serve the Sarasota Grilled Smoked Salmon BLT with Avocado immediately after grilling for the best taste and texture. Garnish with a sprig of fresh basil or a side of crispy potato chips.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the bread may become slightly soggy, so it’s best to consume them as soon as possible. Reheating is not recommended, as it can further compromise the texture. It’s best to enjoy leftovers cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	802.1 kcal	–
Calories from Fat	430 g	54%
Total Fat	47.9 g	73%
Saturated Fat	13.7 g	68%
Cholesterol	125.3 mg	41%
Sodium	3584.9 mg	149%
Total Carbohydrate	13.1 g	4%
Dietary Fiber	2.8 g	11%
Sugars	3.8 g	15%
Protein	77.2 g	154%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free ciabatta bread for a gluten-free option.
• Vegetarian: Substitute the smoked salmon with grilled halloumi cheese or marinated portobello mushrooms for a vegetarian twist.
• Spicy Kick: Add a pinch of red pepper flakes to the tomato salsa or a dash of sriracha to the aioli for a spicy kick.
• Seasonal Adaptation: During the summer, use heirloom tomatoes and fresh corn kernels in the salsa for a seasonal variation.
• Regional Adaptation: If you can’t find ciabatta, use a crusty French baguette or sourdough bread.

FAQs (Frequently Asked Questions)

Q: Can I make the aioli ahead of time?
A: Absolutely! In fact, making the aioli a day in advance allows the flavors to meld together even more beautifully. Store it in an airtight container in the refrigerator.

Q: What’s the best way to prevent the avocado from browning?
A: Toss the diced avocado with a squeeze of lemon or lime juice to prevent it from oxidizing and turning brown. This will keep it looking fresh and vibrant.

Q: Can I use different types of bread?
A: While ciabatta is ideal for its crusty texture and ability to hold the fillings, you can use other crusty breads like a French baguette or sourdough. Adjust the grilling time accordingly.

Q: Is it necessary to toast the bread before assembling the sandwich?
A: Toasting the bread is highly recommended. It creates a barrier that prevents the bread from becoming soggy from the aioli and salsa.

Q: Can I grill the sandwich indoors if I don’t have an outdoor grill?
A: Yes, you can easily grill the sandwich indoors using a grill pan or a panini press. Simply follow the same grilling instructions as you would for an outdoor grill.

Final Thoughts

This Sarasota Grilled Smoked Salmon BLT with Avocado is more than just a sandwich; it’s a taste of sunshine, a burst of flavor, and a reminder of good times shared with loved ones. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with variations and substitutions to create your own unique version. And most importantly, share it with friends and family and create memories that will last a lifetime! Don’t forget to let me know what you think and how you made it your own! Pair it with a crisp glass of Sauvignon Blanc for the perfect summer meal. Enjoy!