Description
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.
Ingredients
Scale
- 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
Instructions
- Line up the slices of toast on a large cutting board.
- 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.
- Top two of the slices with equal amounts lettuce, tomato, and avocado.
- 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.