- Preheat grill to medium-high. You should be able to hold your hand a few inches above the grate for just 3 seconds. Brush the bread slices on one side with some of the olive oil. Place bread on the grill, oiled side down, and grill until marks appear, about 1 minute. Rotate bread a quarter turn and continue to grill another minute for cross-hatch grill marks.
- Remove bread from grill and spread equal amount of mayonnaise on the un-grilled side of each of the bread slices. Set bread aside, grilled side down.
- Dip each salmon fillet in the remaining olive oil and place it on grill diagonally, as if facing 10 o’clock. Season each fillet with salt and pepper. Cook until grill marks appear, about 1 1/2 minutes. Turn a quarter turn so it faces 1 o’clock and grill another 1 1/2 minutes. Use a spatula to turn the fish over and finish cooking until the salmon is opaque throughout and flakes easily, about 2 to 3 minutes. Set aside.
- Divide half of the grilled bread slices onto serving plates. Top each bread slice with a whole lettuce leaf, slices of tomato, salmon, avocado and bacon.
- Close each sandwich stack with the remaining bread slices and serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2014, Lisa Schroeder