Ingredients
- Lemon-Caper Mayo:
- 4 1/2 cups 4 1/2 cups mayonnaise
- 3/4 cup 3/4 cup capers, minced
- 1/3 cup 1/3 cup dijon-style mustard
- 1/3 cup 1/3 cup parsely, chopped
- 3 Tbsp. 3 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. 1 1/2 Tbsp. caper juice
- 1 1/2 Tbsp. 1 1/2 Tbsp. sugar
- 3/4 tsp. 3/4 tsp. cracked black pepper
- 48 48 crusty country-style bread slices
- 8 oz. 8 oz. butter, softened
- 1 lb. 1 lb. 8 oz. white cheddar cheese, shredded
- 5 lb. 5 lb. (approx.) Alaska Salmon burgers, frozen (3.2 oz. each)
- 12 oz. 12 oz. or 1 qt. iceberg lettuce, shredded
- 48 48 tomato slices
- 48 48 bacon slices, cooked
Servings:
Units:
Instructions
- Lemon-Caper Mayo:
- To make Lemon-Caper Mayo, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes
- about 6 cups.
- For each sandwich, spread one side of each bread slice with 1 tsp. butter; griddle until golden. Sprinkle 1 oz. cheese on 1 slice bread;
- melt in convention oven or salamander, in nonstick pan or griddle, cook 1 salmon burger until cooked through. Spread 2 Tbsp. Lemon-Caper
- Mayo on inside of each bread slice.
- Layer salmon burger, 1/2 oz. lettuce, 2 tomato slices and 2 bacon slices. Cover with second bread slice, griddled side up.
- FOR YOUR DISPLAY:
- A grilled Wild Alaska Salmon burger topped with house-made Lemon-Caper Mayo, served on grilled bread with melted cheddar, bacon, lettuce
- and tomato.
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