Blt Fish Sandwiches Recipes

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
• While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
• Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
• Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
• Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.

Steps:

• Heat a grill pan over medium heat and cook bacon (I use thick peppered bacon which takes longer to cook -- about 10-20 minutes). Drain on paper towels.
• Drain excess grease from pan and after salt and peppering fish cook fish in same pan (5-10 minutes per side depending on thickness of fish).
• In a small bowl mix together dressing (mayo - salt and pepper).
• Toast buns and spread mayo mixure on bottom of bun, add lettuce tomato slice, bacon and 1 piece fish top with lettuce and tomato and top bun (spead with mayo mixture) mayo side down.
• Repeat for rest of the sandwiches.

Steps:

• Preheat the oven to 350 degrees F.
• For the greens: Place a large saute pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and browned, 8 to 10 minutes. Set the bacon aside on a paper towel-lined plate. Add the kale to the pan and toss in the bacon fat. Add the vinegar, 2 tablespoons of water and a pinch of black pepper. Cook, stirring frequently, until wilted down, about 5 minutes. Remove from the heat and stir in the bacon. Set aside for sandwich assembly.
• For the squash: Line a baking sheet with parchment paper and spray with olive oil spray. Spread out the slices of squash on the baking sheet and spray the squash generously with the olive oil spray. Sprinkle with the garlic salt, black pepper, paprika and cinnamon. Roast until softened, 45 to 55 minutes. Set aside for sandwich assembly.
• For the sandwiches: Lay 2 slices of bread on a work surface. Place a slice of American cheese on a bread slice. Spread 1/4 cup of the greens over the cheese. Place 2 pieces of squash on top. Cover with a piece of pepper jack cheese. Top with a slice of bread. Repeat to assemble 3 more sandwiches.
• Place a large nonstick pan over medium heat and melt the butter. Put the sandwiches in the pan and press down with a spatula. Cook until the cheese begins to melt and the bread turns golden brown, about 2 minutes per side. Slice in half.

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

Steps:

• Toast two slices of bread, Then, spread one slice of toast with mayonnaise. Top with lettuce leaves, tomato slices and bacon. Finally, top sandwich with the second slice of toast.

Steps:

• In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside., Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top.

Steps:

• Fry the bacon crisp and drain.
• Toast the bread.
• Spread the mayo on both slices of toast.
• You can put a little avocado on one side if you wish. My boys always liked this.
• Put the tomatoes, lettuce and bacon on top, with mayo side down; cut diagonally.

Steps:

• First make the house dressing, by combining all ingredients in a blender except for the olive oil.
• With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
• Under a broiler or on a griddle, lightly toast the inside of the baguette.
• Combine the mayonnaise and pesto.
• Spread the pesto mayonnaise all over the inside of both halves of the baguette.
• Lay the bacon along the length of the bottom half of the bread.
• Lay the tomato slices on top of the bacon and drizzle with the house dressing.
• Fill the remaining cavity with the lettuce leaves.
• Close the sandwich tightly.
• Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
• You may need toothpicks to keep the sandwiches together.

Steps:

• Preheat oven to 400°F.
• Use tomatoes held at room temp till fully ripe. Quarter tomatoes & remove the seedy moist centers so only the "meat" of the tomato is used. Coarsely chop tomato meat, place in a lrg bowl & set aside.
• Slice off the top of each hard roll & remove the center for a later use. Brush inside of rolls (& their tops) w/2 tbsp of the creamy dressing. Bake till lightly toasted (about 5 min) & set aside.
• Add the lettuce, bacon, green onions, feta cheese & remaining Caesar dressing to the bowl w/the tomatoes & toss till well-mixed.
• Spoon BLT mix into toasted bread shells. Place tops of rolls over the filling & serve immediately.
• NOTES: If you want to do the prep ahead, but serve later -- delay the final step till just prior to serving. Sliced avocado also makes a nice "extra" w/this sandwich.

Steps:

• Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon.
• Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.