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Saturday, February 26, 2011


A sandwich I had at a Philadelphia Brewing House in the early nineties was memorable.I ordered the "Special BLT" and it came with arugula instead of iceberg lettuce and prosciutto instead of bacon. A few years ago in an Indiana town I had my first Salmon BLT. I adapted these two sandwiches and have served my Salmon, Prosciutto and Tomato sandwich several times over the last few years.

Entree Sandwich: Salmon, Prosciutto and Tomato with Arugula. The salmon is grilled, the prosciutto heated and placed on a bun with arugula, tomatoes and a mayo spread. This time I used a ciabetta roll. This is especially good when made with tomatoes that are in season. But "ugly" tomatoes, or "tomatoes on the vine" will do during other seasons.


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