Fresh Slider for Spring; Bacon-Salmon-Pandesal
It’s been over two years since I started this beast of a blog. In that two years, we’ve met lots of food folks, attended interesting foodie events and tested lots and lots of fucking recipes. To commemorate our anniversary we’re uploading a new pic to our FaceBook profile. Finally right? I know, we suck, but not really, we just wanted to replace that tasty lumpia cover shot with something expressive of where PP&B is today. So here’s what we created, a bacon-salmon pandesal slider. It’s a perfect combination of all of the ingredients we love and it’s cray easy to put together. Enjoy and keep it fresh with Pig Parts & Beer.
4-3oz pieces of salmon
4 slices of thick bacon , cut into 8 pieces
4 pandesal dinner rolls
1 ripe avocado
Juice of half a lemon
1/2 red onion, chopped
1 cup of Arugala
1/2 cup of radish sprouts
4 tablespoons mayonnaise
1 tablespoon chili oil
Pre-heat oven to 450 degrees. Arrange pieces of bacon on top of wire rack on baking sheet. Spray another baking sheet with non stick spray. Place salmon pieces on baking sheet. Bake both salmon and bacon in oven for 15 minutes. If you want crispier bacon, leave in oven for another 5 minutes.
In small bowl, mix avocado, onion and lemon juice. Add salt and pepper to taste
In medium bowl, mix greens with chili oil, salt and pepper.
With serrated knife, slice pandesal in half.
Begin to layer the sandwich, first spread each bottom slice of pandesal with mayo. Add avocado/onion mixture, then single piece of salmon, then slices of bacon, greens, then top with other half of pandesal.