Ingredients
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Main
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Chili Crisp Aioli
Elevate your sandwich game with the irresistible Salmon Pancetta Sandwich, made using the Kamado Joe Half-Moon Soapstone for exceptional flavor and texture. This recipe combines tender, perfectly seared salmon, crispy pancetta, and a bold chili crisp aioli, all layered between slices of toasted bread for the ultimate bite.
Instructions
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01
Preheat your Kamado Joe to 400°F and set up a soapstone on the grill grate for even heat distribution.
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02
Lightly oil the soapstone to promote rendering.
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03
Add pancetta slices to the grill and cook until nicely caramelized, flipping as needed. Allow the rendered fat to remain on the soapstone for later use.
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04
Season a fillet of Arctic salmon with sweet lemon pepper seasoning. Ensure even coverage for a bold flavor
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05
Slice a hoagie roll and place it cut side down on the soapstone in the pancetta grease. Toast until golden brown and crisp.
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15
Slice the sandwich in half for easier handling. Serve immediately while warm.
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06
Place the seasoned salmon directly on the soapstone. Close the grill dome to allow the natural lump charcoal to impart smoky flavor. Cook until the salmon reaches your desired doneness, ideally medium-rare for a tender texture.
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07
In a bowl, mix mayonnaise and chili crisp. Ensure you include some of the crisp pieces for texture. Stir until the mixture achieves a bright orange color.
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08
Slice a ripe tomato and sprinkle with lemon pepper for extra flavor.
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09
Slice an avocado into thin, fan-like pieces for creamy texture.
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10
Add fresh arugula ready for a peppery bite.
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11
Spread the chili crisp sauce generously on both sides of the toasted hoagie roll.
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12
Layer the bottom half with arugula, followed by the grilled salmon fillet.
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13
Add slices of pancetta, tomato, and avocado.
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14
Spread additional sauce on the top half of the roll, then place it on top to complete the sandwich.
