Ingredients
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1 ea.Chef's Line® Schiacciata Bread
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4 oz.Harbor Banks® Smoked Norwegian Steel Head Trout
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3 oz.Glenview Farms® Spreadable Brie
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3 oz.Seedless English Cucumber, shaved
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2 oz.Red Onion, shaved
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2 oz.Baby Arugula
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.25 oz.Rykoff Sexton® Meyer Lemon Juice
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.75 oz.Rykoff Sexton® Italian Olive Oil
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Salt and pepper, to taste
Preparation
- Toast schiacciata bread on charbroil grill.
- Spread brie on the top and bottom of the bun.
- Layer 4 oz. trout on the bottom of bun, and top with cucumber and onions.
- Toss with oil, lemon juice, salt and pepper, and add to the sandwich.
Recipe by Chef Bryan LaPerle, Salt Lake City, UT
Serves 1