- 6 thick slices bacon
- 6 slices country white bread, sliced from loaf
- 1 tablespoon olive oil
- 3 (5-ounce) piece salmon, skin removed
- Lemon Mayonnaise, recipe follows
- 1 beef steak tomato, sliced
- Salt and freshly ground black pepper
- Curly leaf lettuce, for garnish
Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
Pat the salmon dry and season with salt and pepper.
Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.