Seafood Salad BLT Club - Love of Food

Seafood Salad BLT Club

Pollock and shrimp seasoned with Old Bay served triple-decker-style on white bread with bacon, lettuce and tomato

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 20 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

8 slices bacon
5 ounces pollock fillets (raw), thawed
5 ounces shrimp (raw), thawed, peeled and deveined, 71 to 90 count
1/3 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Old Bay Seasoning
3 tablespoons celery, diced ¼ inch
2 teaspoons green onions, sliced 1/8 inch
1 tablespoon roasted red peppers, drained and diced ¼ inch
12 slices white bread
2 cups iceberg lettuce, shredded
4 tomato slices, sliced ¼ inch

Allergens:

Eggs, Fish, Gluten, Shellfish, Soy, Wheat

Nutritional Information

Directions:

Seafood Salad: Thaw pollock and shrimp completely. Remove tails from shrimp. Poach pollock in boiling water for 7 to 8 minutes. Remove from liquid and flake to 1-inch pieces. Keep refrigerated for use. Poach shrimp in boiling water for 4 to 5 minutes. Remove from liquid. Keep refrigerated for use. Blanch celery in boiling water for 1 minute. In a stainless steel mixing bowl, combine mayonnaise, lemon juice and Old Bay Seasoning. Mix well. Add celery, green onions and roasted red peppers to seafood and mayonnaise mixture. Mix well. Add chilled pollock and chilled shrimp to mayonnaise mixture. Mix well. Place in container and hold refrigerated for use.
Bacon: Lay 2 sheets parchment paper on sheet pan. Lay sheets flat, do not overlap. Bake in a 400˚F oven for 10 to 13 minutes until bacon is crisp. Gently remove bacon from sheet pan using tongs while warm.
Sandwich Build: Toast 3 slices of bread. Place toast on flat work surface. Evenly spread 1/3 cup of Seafood Salad on bottom slice of toast. Place middle slice of toast on top of Seafood Salad. Place 2 bacon slices on top of toast. Top with ½ cup shredded lettuce and 1 tomato slice. Close sandwich with top slice of toast. Place 4 toothpicks into the sandwich, 1 in each quarter of the sandwich. Cut sandwich in half diagonally and in half again to create 4 equal quarters.