As far as sandwiches are concerned, the BLT is hard to beat. Juicy tomatoes, crisp lettuce, salty bacon, [insert your bread of choice here]—it’s simplicity at its best. But what if you’re craving something a touch more substantial? That’s where salmon, which we cut thick and sauté, comes in. While the classic will always have a place in our recipe box, this update is more than worth a try.
2 tablespoons olive oil
1 pound salmon, cut into 4 even pieces
Salt and freshly ground black pepper
1 lemon, zested
8 bacon strips
¼ cup mayonnaise
4 ciabatta rolls, halved
8 pieces butterhead or Boston lettuce
2 large tomatoes, thickly sliced
1.Preheat the oven to 350°F. Heat the olive oil in a medium-size oven-safe sauté pan over medium heat.
2.Season the salmon with salt, pepper and lemon zest. Add the salmon to the pan, skin side down, and cook for 3 to 4 minutes, until the flesh begins to look opaque halfway up the salmon. Transfer the pan to the oven to finish cooking the salmon, 5 to 7 minutes.
3. Remove the pan from the oven, then remove the salmon from the pan and wipe off the excess oil. Place the pan on the stove over medium-high heat. Add the bacon to the pan and cook, turning occasionally, until it’s very brown and crisp, 6 to 7 minutes.
4. To build each sandwich, spread 1 tablespoon mayonnaise on the bottom half of a roll, then place 2 pieces butterhead lettuce on top. Add 2 or 3 tomato slices and 2 bacon strips, and then finish with a piece of salmon and the top of the roll. Serve the sandwiches immediately.