Smoked Alaska Salmon Clubhouse Sandwich

Smoked salmon salad over toasted bread and topped with bacon and tomato.

Ingredients -

1 (14-3/4 ounces) can or 2 (7-1/2 ounces each) cans Alaska Salmon, drained, skin and bones removed and flaked
1/8 teaspoon Liquid Smoke
2 teaspoons Fresh Dill, chopped
2 tablespoons Red Onion, small dice
12 slices Bread, toasted
4 Lettuce Leaves
8 slices Tomato
8 slices Bacon, cooked and cut in half
1/2 cup plus 4 tablespoons Low-Fat Mayonnaise

Preparation:

1. In medium bowl, combine salmon, dill, onion, ½ cup mayonnaise and liquid smoke. Toss to combine.

2. Lay out 12 slices of bread in 4 rows of 3.

3. Spread 1-teaspoon mayonnaise on each slice.

4. Spread salmon salad equally on 4 slices of bread. Top salmon with lettuce leaves.

5. Place 4 slices of bread on top of lettuce leaves, mayonnaise side up.

6. Top bread with 4 half slices of bacon and 2 slices of tomato.

7. Crown with the remaining slices of bread, mayonnaise side down.

8. Secure with toothpicks.

9. Cut club sandwiches in half diagonally and serve.

Sandwich Making Tip

Alaska Salmon

You can substitute fresh salmon for the canned. Bake a 1 pound salmon fillet in a foil lined baking dish at 350 F., for 45 minutes to an hour. The fish will be firm and if cooked through, will flake easily. Remove the salmon from the oven, and allow it to cool before flaking.

Sandwich Making Tip

Rubber Spatula

Rubber spatulas are great for scraping down the sides of bowls in which batters are prepared, and to smooth batter surfaces before baking.