Sarasota’s Grilled Smoked Salmon BLT With Avocado

I’ll never forget the first time I tasted a truly exceptional BLT. It wasn’t at some fancy restaurant, but at a small, bustling cafe right on the coast in Sarasota, Florida. The sun was warm, the breeze carried the scent of salt and the promise of rain, and that sandwich, piled high with smoked salmon, crisp bacon, and creamy avocado, was pure magic. The unexpected addition of peppery arugula and a bright tomato salsa elevated it beyond the ordinary. It was a revelation, a perfect combination of flavors and textures that I’ve been chasing ever since, and I’m excited to share my take on that amazing sandwich.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Yield: 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 ½ ounce) packages smoked salmon (approximately 12 ounces total)
• 1 loaf ciabatta, cut in half lengthwise
• 8 slices provolone cheese

Aioli

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

Equipment Needed

• Small pan or skillet
• Cutting board
• Knife
• Mixing bowl
• Grill or grill pan (optional, oven broiler can be used)
• Cast iron skillet or heavy pan (optional, for pressing the sandwich while grilling)
• Paper towels

Instructions

1. Prepare the Aioli: In a medium bowl, combine the mayonnaise, diced basil, and lemon juice. Mix well until fully incorporated. Cover and refrigerate until ready to assemble the sandwich. This aioli can be made ahead of time to save time during assembly. The flavors meld together beautifully as it sits.

2. Cook the Bacon: Dice the thick-sliced bacon. In a small pan or skillet over medium heat, sauté the diced bacon until crispy and brown. This usually takes about 8-10 minutes, depending on the thickness of the bacon. Be sure to stir occasionally to ensure even cooking. Once the bacon is cooked, remove it from the pan with a slotted spoon and place it on a paper towel-lined plate to drain the excess grease. Set aside.

3. Prepare the Vegetables: Dice the avocado into small cubes. In the same bowl with the bacon, gently toss with the diced bacon crumbles. Set aside. Lightly seed the plum tomatoes and dice them into small pieces. Dice the onion finely.

4. Make the Tomato Salsa: In a separate bowl, combine the diced tomatoes and finely diced onion. Drizzle with ½ teaspoon of olive oil and ½ teaspoon of red wine vinegar. Add the ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper and toss gently to combine. Set aside. This quick salsa adds a burst of freshness and acidity that balances the richness of the other ingredients.

5. Prepare the Ciabatta Bread: Cut the ciabatta loaf in half lengthwise. You can lightly scoop out some of the inside of the bread to create more room for the fillings. This step is optional but helps prevent the sandwich from becoming too bulky.

6. Toast the Bread (Optional): Lightly toast the cut sides of the ciabatta bread on a grill, grill pan, or under the broiler in your oven for just a minute or two, until lightly golden. This helps to create a crust that will prevent the bread from soaking up too much of the aioli and tomato salsa. Watch carefully to prevent burning.

7. Assemble the Sandwich: Spread the basil aioli generously on the bottom half of the toasted ciabatta bread. Top with half of the provolone cheese slices. Then, add the arugula, followed by the tomato and onion salsa. Next, layer on the smoked salmon, followed by the avocado and bacon mix. Top with the remaining provolone cheese slices. Spread the remaining aioli on the cut side of the top half of the ciabatta bread and place it on top of the fillings.

8. Grill the Sandwich: Preheat your grill or grill pan to medium heat. Place the assembled sandwich on the grill. If you have a cast iron skillet or another heavy pan, place it on top of the sandwich to press it down slightly as it grills. This helps to compress the fillings and melt the cheese evenly. Grill for 4-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. If using an oven broiler, watch closely to avoid burning.

9. Slice and Serve: Once the sandwich is grilled to your liking, remove it from the grill and let it rest for a minute or two before slicing. Slice the sandwich into 6-8 pieces (depending on how large you want the servings to be) and serve immediately.

Expert Tips & Tricks

• Aioli Flavor Boost: For an extra punch of flavor, add a clove of minced garlic or a pinch of red pepper flakes to the aioli.
• Bacon Perfection: For extra crispy bacon, bake the diced bacon in a single layer on a baking sheet at 400°F (200°C) for 12-15 minutes, or until crispy.
• Preventing Avocado Browning: To prevent the diced avocado from browning, toss it with a squeeze of lemon or lime juice.
• Grilled Bread Success: To get perfect grill marks on the bread, brush it lightly with olive oil before grilling.
• Cheese Melt Master: If your cheese isn’t melting as quickly as you’d like, cover the grill or grill pan with a lid to trap the heat.

Serving & Storage Suggestions

Serve Sarasota’s Grilled Smoked Salmon BLT With Avocado immediately for the best flavor and texture. Garnish with a sprig of fresh basil or a sprinkle of extra bacon crumbles for a more appealing presentation. This sandwich is best enjoyed fresh. If you have leftovers, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator. They will last for up to 24 hours. Reheating is not recommended as it can make the bread soggy. The aioli may also begin to separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	802 kcal	N/A
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 may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Use gluten-free ciabatta bread or your favorite gluten-free bread alternative.
• Spicy Kick: Add a pinch of cayenne pepper to the aioli or use a spicy smoked salmon.
• Different Greens: Substitute the arugula with spinach or mixed greens.
• Different Cheese: Experiment with different types of cheese, such as Gruyere, Swiss, or pepper jack.
• Vegetarian Option: Replace the smoked salmon with grilled portobello mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I make the aioli ahead of time?
A: Yes, the aioli can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: Can I use regular bacon instead of thick-cut bacon?
A: Yes, but thick-cut bacon provides a meatier texture and richer flavor.

Q: Can I grill the sandwich without a cast iron skillet?
A: Yes, but pressing the sandwich helps to compress the fillings and melt the cheese more evenly. You can use another heavy pan or simply press down on the sandwich with a spatula while grilling.

Q: How do I prevent the bread from getting soggy?
A: Lightly toasting the bread before assembling the sandwich helps to create a barrier against the moisture from the aioli and tomato salsa.

Q: Can I use a different type of fish instead of smoked salmon?
A: Yes, grilled or pan-seared salmon would be a delicious alternative. Just be sure to adjust the cooking time accordingly.

Final Thoughts

This Sarasota-inspired Grilled Smoked Salmon BLT with Avocado is a delightful twist on a classic sandwich. The combination of smoky salmon, crispy bacon, creamy avocado, and peppery arugula, all tied together with a vibrant tomato salsa and tangy basil aioli, is truly irresistible. I encourage you to give this recipe a try and experience the taste of Sarasota sunshine in every bite. Feel free to customize it with your favorite ingredients and flavors. And please, share your feedback and any creative variations you come up with! Pair it with a crisp glass of Sauvignon Blanc or a refreshing iced tea for the perfect meal. Bon appétit!