Salmon PLTA Sandwich

YIELD: 6 sandwiches

For Creole mayonnaise:
1 clove garlic, minced
½ tsp. thyme, chopped
½ tsp. tomato paste
1 tsp. Worcestershire sauce
1 ½ tsps. paprika
½ tsp. cayenne
1 Tbsp. sherry vinegar
2 egg yolks
1 oz. water
1 cup canola oil
½ cup olive oil
¼ tsp. salt
1/8 tsp. pepper

For the sandwiches:
1 loaf Pan de Mie or other soft bread, sliced ½” thick
2 lbs. pancetta, sliced 1/4” thick
2 lbs. tomatoes
2 heads Romaine lettuce
24 oz. salmon filet, in 4 oz. portions
2 avocados, sliced thin
6 Tbsps. Creole mayonnaise

1.    For the Creole mayonnaise: Combine all mayo ingredients except oils in food processor. With motor running, add the oils slowly to emulsify. Correct seasonings and reserve.
2.    Cook pancetta in pan or oven until crisp, drain on paper towels and reserve. Season salmon with salt and pepper and sear in hot pan or grill until medium rare, about 4 minutes. Meanwhile toast the bread to golden brown and slice tomatoes into ¼” slices.
3.    Separate romaine into individual leaves. Spread mayo equally onto toasted bread slices. Place pancetta on one side and the tomatoes on the other, season tomatoes with salt and pepper. Top the tomatoes with romaine leaves, add the salmon and avocado and close sandwich and slice desired.