Salmon BLT Sandwich

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

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

Step 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.

Step 3

Meanwhile, place bread on a baking sheet; brush tops lightly with olive oil using a pastry brush.

Step 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.

Step 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.

Step 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.