The ever-favorite BLT sandwich recipe 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
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
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 4
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 5
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.
Step 6
Meanwhile, place bread on a baking sheet; lightly brush tops with olive oil using a pastry brush.
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)
