Everyone loves a good sandwich. One of the best things about sandwiches is their versatility. In Chef Instructor James Briscione’s Culinary Arts class, the students spent an afternoon making no fewer than a dozen different sandwiches. From tea sandwiches and canapés, to open-faced sandwiches and grilled hot sandwiches, there are infinite sandwich variations and inventions. In the realm of sandwiches, if you can dream, you can do it.
Adding a few unexpected ingredients can take a sandwich to a whole new level. It’s hard to improve on the perfection of a B.L.T, but this version from the class comes pretty close. Here, the well-loved trio is updated to include a lovely salty caper mayonnaise and grilled salmon — a terrific twist on a classic.
5 ounces mayonnaise
1/2 ounce chopped capers
Salt and pepper, to taste
1 fluid ounce extra virgin olive oil
5 four-ounce salmon fillets
10 slices bacon, cooked
10 slices white bread
10 lettuce leaves
3 tomatoes, sliced thinly
Makes 5 sandwiches
Combine the mayonnaise and the chopped capers. Taste and season with salt and pepper. Keep refrigerated.
Season the olive oil with salt and pepper. Brush each salmon fillet with the seasoned olive oil. Grill the salmon until cooked through, about 2 minutes on each side.
Toast the bread and spread with the caper mayonnaise. Place 1 lettuce leaf and the grilled salmon on 1 slice of toast. Layer it with a second lettuc leaf, 2 slices of bacon and 3 slices of tomato. Top with the remaining slice of toast. Secure the sandwich with a long toothpick and cut in half.