4 ½ cups mayonnaise
¾ cup capers, minced
1/3 cup dijon-style mustard
1/3 cup parsely, chopped
3 Tbsp. fresh lemon juice
1 ½ Tbsp. caper juice
1 ½ Tbsp. sugar
¾ tsp. cracked black pepper
48 crusty country-style bread slices
8 oz. butter, softened
1 lb. 8 oz. white cheddar cheese, shredded
5 lb. (approx.) Alaska Salmon burgers, frozen (3.2 oz. each)
12 oz. or 1 qt. iceberg lettuce, shredded
48 tomato slices
48 bacon slices, cooked
To make Lemon-Caper Mayo, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each sandwich, spread one side of each bread slice with 1 tsp. butter; griddle until golden. Sprinkle 1 oz. cheese on 1 slice bread; melt in convention oven or salamander, in nonstick pan or griddle, cook 1 salmon burger until cooked through. Spread 2 Tbsp. Lemon-Caper Mayo on inside of each bread slice.
Layer salmon burger, ½ oz. lettuce, 2 tomato slices and 2 bacon slices. Cover with second bread slice, griddled side up.
FOR YOUR DISPLAY:
“A grilled Wild Alaska Salmon burger topped with house-made Lemon-Caper Mayo, served on grilled bread with melted cheddar, bacon, lettuce and tomato.”