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About the Recipe: Could anyone improve a classic BLT sandwich? We discovered from Chef Michael Gulotta that adding some of your favorite seafood takes this sandwich over the top. We stirred chunks of smoked salmon in a bacon mayo mixture and added some peppers, chives, and pickles to the party. The results were perfect to tuck into a toasted Brioche bread BLT sandwich. It’s a five-star special!
Recipe Inspired by Chef Michael Gulotta; for his original recipe Blue Crab, Bacon and Tomato Sandwiches see: https://www.today.com/recipes/blue-crab-bacon-tomato-sandwiches-recipe-t157851
Cook’s Note: This recipe can be prepared with your favorite fish or crab. If you use smoked thick bacon, cut 4 slices in half to make the 8 slices.
Making Each Sandwich: Place toasted bread with Parmesan side up; spread about 1/3 cup salmon filling on toasted bread; top with two slices bacon, 2 slices of tomato and one leaf of lettuce. Spread 1/2 Tablespoon reserved sauce over one Parmesan toasted bread slice; close sandwich firmly; cut in half diagonally. Repeat steps to prepare the remaining three sandwiches.
About the Chef: Chef Michael Gulotta is chef-owner at Mopho and Maypop. He was born and raised in New Orleans. After graduating from the Chef John Folse Culinary Institute, he joined the Restaurant August and later trained in the Italian Riviera and Germany’s Black Forest. He returned to August’s re-opening and was named chef de cuisine in 2007. He opened his first restaurant, MOPHO in 2014 in New Orleans. In its first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit magazine and named Restaurant of the Year by New Orleans Magazine. In 2016 Michael was named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine. In 2017, his team opened its second full-service restaurant, Maypop, in New Orleans. Maypop was named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans Top 20 Restaurants by Condé Nast Traveler, and a New Orleans’ Top Ten Restaurants for 2019, by Brett Anderson. Michael has also been a semifinalist for The James Beard Awards Best Chef South for the past four years.
For More Information see: https://www.worldsofflavor.com/michael-gulotta
pdf for Copy of Recipe – Double Smoked Salmon Sandwiches
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