Salmon BLT Sandwich

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; brush tops lightly 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.

Cook's Notes:

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.