Salmon BLT Sandwich

Ingredients

• stripsbacon, or more to taste
• slice ssturdy white bread
• tablespoon solive oil, divided
• tablespoon ssalted butter
• (6 ounce) salmon fillets
• pinch salt to taste
• pinch seasoned salt (such as Lawry's Mediterranean Herb)
• tablespoon smayonnaise, or to taste
• tablespoon spesto
• leavesBibb lettuce
• slice stomato
• slice sHavarti cheese

Instructions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
2. 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.
3. Meanwhile, place bread on a baking sheet; lightly brush tops with olive oil using a pastry brush.
4. 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.
5. 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.
6. 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.

Tips

It's best to do all of your prep before you cook the salmon as it cooks so quickly. I use white mountain bread. You can use olive oil cooking spray instead of olive oil, if preferred.