While Sweets only has eyes for one special lady, yours truly, from time to time his eyes might veer on over to the television.
Especially if the Food Networks Giada De Laurentiis is on the screen which works for me, especially if she’s cooking up something delicious that will lend itself to suggestion the following Sunday when I’m asking for ideas for dinners that week.
Earlier this week Sweets was talking about Giada’s Smoked Salmon BLT’s with a twinkle in his eye and a hop to his step so it was no surprise that a few days later when I asked what we should make for dinner that week he nearly tripped over his words reciting his onscreen Sweetheart’s sandwich.
True to form we changed things up a bit based on our own little preferences, all of which I highly recommend!
Salmon, Turkey Bacon, Avocado, Spinach and Tomato Sandwiches with Chipolte Aioli
Side dish? Simple Red Potato Salad
STBAST with Chipotle Aioli
Makes 4 sandwiches
- 8 slices whole wheat bread, toasted
- 1 lb wild salmon filets
- 8 strips turkey bacon
- 1 avocado, sliced
- 1 big juicy tomato, sliced
- baby spinach or lettuce, washed and dried
- ¼ c. mayo
- ¼ c. Dijon mustard
- 1 chipotle pepper in adobo sauce, chopped
- extra virgin olive oil
- salt & pepper
Cook turkey bacon until crispy in non-stick skillet
Remove bacon and since turkey bacon won’t produce much fat add 1 tbsp olive oil to pan before adding salmon.
Salt and pepper salmon on each side, be easy with the pepper because the pepper can burn and then add to skillet.
Cook salmon over medium-high for 4-5 minutes on each side depending on thickness. Salmon is cooked once flaked easily with fork.
In small bowl add mayo, mustard, chopped chipotle and maybe ½ tbsp of the adobo sauce and whisk together. There’s your Aioli!
Once your bread is nice and toasty spread the Aioli on bread then pile on your salmon, turkey bacon, tomato slices, avocado slices and lettuce of choice.
Smash sandwich down, cut in half and chow down!
Oh wait! Potato salad… make that before hand so it can cool, preferably for a few hours.
- 4 large red potatoes
- 1 c. sliced black olives
- 1/3 c. chopped red onion
- 2 tbsp mayo
- 2 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp dill
- 1 tbsp paprika
- 1 tsp garlic salt
- salt & pepper to taste
I had a busy day today and knew I would not have time to make the potato salad that far in advance so lucky for me Sweets agreed to boil the potatoes while I was at work and then cool in fridge until I was done with my very busy day!
So boil potatoes until cooked and let cool for awhile in fridge depending on how much time you’ll have to let it cool before it’s time to eat!
Chop potatoes into small squares and add to bowl along with everything else, toss it all up, taste to make sure you don’t want more of this or that and it’s done!
Cover and let cool for a few hours until well chilled.
So back to those special treats inspired by my Sweets TV girlfriend…
Add potato salad to plate and now it’s CHOW TIME!
And by the way Giada, if you’re reading this, you may be the one who inspired the meal but I’m the one who gets to enjoy it with Mr. Sweets himself so I’d say I’m the lucky one.