Salmon Pancetta Sandwich
Salmon Pancetta Sandwich
- 1/4 cup arugula
- 1/2 each avocado (sliced)
- 1 each Super Sub Roll (sliced in half and toasted)
- 180 grams salmon fillet
- 1 tablespoon lanes bbq sweet lemon pepper
- 2 teaspoons olive oil
- 3 slices pancetta
- 3 each tomato sliced
- chili crisp aioli
- 2 teaspoons chili crisp (with oil)
- 3 tablespoons kewpie mayonnaise
- Preparation
- Preheat your grill to approx. 200C and set up a griddle on the grill grate for even heat distribution. Season the Tasmanian salmon fillet with sweet lemon pepper seasoning, ensuring even coverage for bold flavour. Slice the tomato and sprinkle with lemon pepper for extra flavour. Slice the avocado into thin, fan-like pieces for creamy texture. Prepare fresh arugula for a peppery bite.
- Cooking/Assembly
- Lightly oil the griddle to promote rendering. Add pancetta slices to the grill and cook until nicely caramelized, flipping as needed. Allow the rendered fat to remain on the griddle. Slice the sub roll and place it cut side down on the griddle in the pancetta grease. Toast until golden brown and crisp. Place the seasoned salmon directly on the griddle. Cook until the salmon reaches desired doneness, ideally medium-rare for tender texture. In a bowl, mix mayonnaise and chili crisp oil, including some crisp pieces for texture. Stir until the mixture achieves a bright orange color.
- Finishing
- Spread the chili crisp sauce generously on both sides of the toasted sub roll. Layer the bottom half with Baby Leaf Rocket, followed by the grilled salmon fillet. Add slices of pancetta, tomato, and avocado. Spread additional sauce on the top half of the roll, then place it on top to complete the sandwich. Slice the sandwich in half for easier handling and serve immediately while warm.
Use the rendered pancetta fat to toast the bread for extra flavour. Cook salmon to medium-rare for optimal texture.
Storage: Best served immediately while warm.
Nutritional Notes: High in protein from salmon and pancetta, healthy fats from avocado.