Salmon BLT Sandwich
Course: PorkCuisine: EuropeanPrep Time
15 mins
Cook Time
20
minutesTotal Time
35
minutesServings
2
Ingredients
4 strips — bacon, or more to taste
4 slices — sturdy white bread
6 tablespoons — olive oil, divided
2 tablespoons — salted butter
2 (6 ounce) — salmon fillets
1 pinch — salt to taste
1 pinch — seasoned salt (such as Lawry’s Mediterranean Herb)
2 tablespoons — mayonnaise, or to taste
2 tablespoons — pesto
4 leaves — Bibb lettuce
4 slices — tomato
2 slices — Havarti cheese
Directions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to 475 degrees F (245 degrees C).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and extra-crispy, 10 to 12 minutes. Drain on paper towels.
- Meanwhile, place bread on a baking sheet; brush tops lightly with olive oil using a pastry brush.
- Toast in the preheated broiler until crispy (like a crouton), without flipping, about 4 minutes, watching carefully as it toasts. Remove from oven; set aside.
- Heat remaining olive oil and butter in a large skillet. Season salmon with salt; place skin-sides down into hot skillet. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip; cook until top sides salmon are just browned, 2 to 3 minutes more. Remove salmon from skillet, discard skins, and sprinkle with seasoned salt.
- Spread 1 tablespoon mayonnaise on untoasted sides each bread slice. Top each with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and 1 bread slice, untoasted-sides down.
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