RECIPE: SDALT Sandwiches with Smoked Dulse



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SDALT Sandwiches on plates.

RECIPE: SDALT Sandwiches with Smoked Dulse

  • Author: Vanessa Seder
  • Yield: Serves 2


Dulse, a seaweed with a briny and clean flavor, is rich in iodine, potassium, irons, and vitamins B6 and B12, and thrives along the rocky outcroppings of the Maine coast. In this recipe, I use pre-smoked, dried dulce to mimic the taste and texture of the bacon found in a traditional BLT sandwich, resulting in a healthier, vegetarian-friendly alternative. I’ve added to the mix creamy avocado and a slightly sweet and tangy tomato and mayo spread that complements the dulse’s smokiness.


  • 1/4 cup vegan or regular mayonnaise
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 4 slices sourdough bread, toasted
  • 1/2 of 1 small head bibb lettuce, ends trimmed and leaves separated
  • 1 large, ripe tomato, sliced
  • 1 ripe avocado, halved, pitted, peeled, and sliced
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 ounce (about 1 1/2 cups) smoked whole leaf Dulse seaweed


  1. Line up the slices of toast on a large cutting board.
  2. In a small bowl, combine the mayonnaise, tomato paste, and garlic, and stir until combined, then spread the mayonnaise mixture onto one side of each slice of bread.
  3. Top two of the slices with equal amounts lettuce, tomato, and avocado. 
  4. Heat the olive oil in a medium, heavy-bottomed skillet over medium heat. Add the dulce to the skillet, using tongs to toss a few times until the dulse is crisp, about 2 minutes. Immediately place the dulse on top of the sliced avocado. 

Top each sandwich with one of the two remaining slices of bread, and serve immediately.

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Vanessa Seder
Vanessa Seder
Vanessa Seder has worked in the food industry for close to 20 years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include: Eat Cool, (which received positive reviews from the New York Times and elsewhere) and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at and Instagram @vseder.
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