BLTS Sliders

March 24, 2012
Author Notes

I'm always looking for ways to make my favorite foods more approachable - especially to my two year old. Sliders work wonders for any sandwich - making them cute enough to encourage most kids to take a bite. I like to cook Sockeye salmon in smaller pieces regularly - the shape of the filet (thinner on one end) makes it difficult t cook the whole filet properly. Cutting the fillet into two makes it easier to ensure this lean meat isn't over cooked. The "B" is of course - bacon. the "L" traditionally would be lettuce but here I made a really vegetal watercress avocado spread. The "T" is for tomato - since its not summer I used good canned tomatoes to make a sweet chunky tomato jam. Finally - "s" - salmon - use your favorite type of salmon filet. For the rolls, I use store bought dinner rolls. The soft roll is key because instead of squeezing out the fixins and salmon on one side as you bite - the soft dough just molds around the filling. This recipe also works to make full sandwiches rather than sliders. —meganvt01

  • Prep time 10 hours
  • Cook time 30 hours
  • Makes 8 sliders
  • 4 four ounce portions of Alaskan salmon (I used sockeye) bones removed
  • Aleppo pepper, to taste
  • 8 soft dinner rolls - I used snowflake rolls
  • 1 very ripe avocado - skin and seed removed.
  • 1 bunch watercress (chopped - about 1 cup)
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sugar
  • 2-3 slices, bacon - cooked but not to crisp. Broken into 8 chunks
  • 1 14 ounce can chopped tomatoes (I used san marzanos)
  • 2 tablespoons sugar
  • 1/2 cup chopped onion
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, minced
In This Recipe
  1. First, make the tomato jam. In a small saucepan add the olive oil over medium high heat. Add the onions and cook for 10 minutes - until soft.
  2. Add the garlic, thyme, sugar, salt, and tomatoes (with juice) to the onions. Cook over medium heat for 15 minutes - or until most of the liquid has evaporated and the consistency is thick. Season with salt and pepper.
  3. Avo puree - in a food processor add the avocado, watercress, soy, lemon juice and sugar. Puree until smooth. Season with salt and pepper.
  4. Cut each 4 ounce portion of salmon into two - about equal size. Season the salmon pieces with salt and Aleppo pepper (to taste) I used just a sprinkling of the pepper - increase if you like more heat (if you aren't familiar with Aleppo - I find it to be a similar heat level to crushed red pepper).
  5. Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat. Add the salmon filets, skin side down and cook for about 3 minutes. This will of course depend on how big your filet is and how you like your salmon but I wait until I see the cooked salmon on the side move about 1/3 up the fillet. Then flip and cook for an additional 1 - 2 minutes, depending on your desired doneness. Remove from heat.
  6. To serve - slice a dinner roll and place one piece of salmon, 1 tablespoon of the tomato jam, 1 slice of bacon and 1 tablespoon of the avo puree on the top bun. Enjoy!

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.