Salmon BLT Sandwich

Everybody's favorite BLT sandwich just got a Mediterranean makeover with crispy pan-fried salmon, Havarti cheese, and pesto.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 1242 Calories

Ingredients

• 2 tablespoons pesto
• 6 tablespoons olive oil, divided
• 1 pinch salt to taste
• 4 slices tomato
• 2 slices Havarti cheese
• 2 tablespoons salted butter
• 2 (6 ounce) salmon fillets
• 2 tablespoons mayonnaise, or to taste
• 4 slices bacon, or more to taste
• 4 leaves Bibb lettuce
• 4 slices sturdy white bread
• 1 pinch seasoned salt (such as Lawry's® Mediterranean Herb)

Recipe Instructions

Step 1

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.

Step 2

While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).