Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 1242
- Carbohydrate: 30g
- Fat: 100g
- Fiber: 3g
- Protein: 56g
- Sugar: 4g
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