Smoked Salmon & Avocado Sandwich

Take your sandwich game up a notch with this Smoked Salmon & Avocado Sandwich made on the Char-Griller Smokin’ Pro Offset Smoker. Fired up with Char-Griller Lump Charcoal, the salmon gets that rich, smoky flavor that pairs perfectly with creamy avocado, crisp lettuce, and juicy tomato on toasted sourdough.

Instructions

1. 01

   Gather and mix brine ingredients

2.  

   

3. 02

   Cut salmon into approximately 2” wide strips

4.  

   

5. 03

   Line a pan with paper towels (this helps absorb extra liquids from the brining process)

6. 04

   Cover paper towels with a sprinkle of brine mix

7. 05

   Add salmon to pan (skin side down) leaving an inch between each strip

8. 06

   Generously coat all surface areas of salmon leaving nothing uncovered. Cover with Saran Wrap and refrigerate overnight or at least 12 hours

9. 07

   Rinse salmon thoroughly in cold water. Place salmon on cooling rack, pat dry, (add more black pepper here if desired) and let sit out on the counter for an hour, forming “pellicle”.

10. 08

    Smoke the salmon on the Char-Griller Smokin’ Pro Offset Smoker until it reaches your desired texture.

11. 09

    Lightly toast the sourdough bread. Spread mayonnaise on each slice, then layer with avocado, lettuce, tomato, and the smoked salmon.

12.  

    

13. 10

    Serve immediately and enjoy.

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