Chef Michael Boyer puts a fresh twist on the timeless BLT, taking inspiration from his frequent visits to Pike Place Market in Seattle, as well as the La Brea Bakery® Everything Roll. “The everything flavor profile is so on-trend, and it pairs well with so many savory brunch applications. It’s an easy way to add flavor, texture and craveability to a dish,” he says. The Alaskan sockeye salmon BLTA features roasted garlic aïoli blended with avocado, applewood-smoked bacon, green goddess dressing, oven-roasted heirloom tomatoes and lettuce chiffonade. “The soft interior of the bread absorbs moisture, while adding a nice crunch when toasted,” he adds.
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