Salmon BLT Sandwich recipe
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Ingredients
- 4 slices 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
Nutrition Info
- 1241.8 caloriescarbohydrate: 29.6 gcholesterol: 170.7 mgfat: 100.4 gfiber: 2.5 gprotein: 56.2 gsaturatedFat: 28.5 gservingSize: -sodium: 1544.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Salmon BLT Sandwich
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.